1. Biscuit base:
Preheat the oven to 180 °C and line the bottom of the mold (20-22 cm) with paper.
Beat the egg yolks with sugar until fluffy and light cream.
Beat the egg whites with a pinch of salt until stiff peaks form.
Mix the cocoa flour and gradually work it into the egg yolk cream, then add the dissolved coffee.
Carefully stir in the stiff peaks so that it does not run out.
Pour the dough into the mold and bake for 20-25 minutes (test with a toothpick).
After baking, let it cool and cut into 2-3 slices.
2. Chocolate-rum cream:
Melt the chocolate in the microwave or over steam and let it cool slightly.
Beat the butter with powdered sugar until creamy.
Add the melted chocolate, rum and coffee, beat until smooth.
3. Cake composition:
Drip each biscuit layer with coffee and rum.
Spread with cream and gradually fold.
Spread the remaining cream over the entire cake and let it set in the refrigerator for at least 4 hours (better overnight).
4. Decoration:
Drench with ganache (melted chocolate with cream) or sprinkle with cocoa.
You can decorate with chocolate shavings or coffee beans.
Tips:
If you don’t have rum, you can use vanilla extract or coffee liqueur.
For a more intense coffee flavor, add more instant coffee.
You can improve the cream by adding mascarpone (100 g) for a softer texture.
