Chocolate cake

BISCUIT

1,5 tsp. natural vanilla extract

l 3/4 h instant coffee
what kind of coffee to choose? we'll show

160 ml Cup flour for cakes (with a low percentage of protein Cake flour)

3 tbsp. bitter cocoa powder

3 large eggs

180 ml Cup sugar

1/4 tsp. wine stone

1/2 tsp. soda

1/4 tsp. Alikram AND GANACHE

950 ml heavy cream

66 g butter

600 g + 60 g dark chocolate (at least 75% cocoa)

80 ml dark rum

2 tsp. natural vanilla extractzip FOR IMPREGNATION

60 ml water

2 tbsp. brown sugar

2 tbsp. dark rum

Boil water with sugar, remove from heat and add rum

Cool and refrigerate for 24 hours

BISCUIT

Preheat the oven to 175 C.

Line a square shape 20x20 cm oiled paper

Dissolve coffee with vanilla extract.

Mix the flour with the baking soda and cocoa.

Divide the eggs into whites and yolks.

Beat with a mixer in a lush lather yolks with half the normal sugar (about 3 minutes

Beat the whites with the salt and wine stone to stable peaks, gradually adding sugar.

Add coffee and vanilla to the yolks and stir

Add in 3 divided doses in the yolks, flour, alternating with proteins, each time gently stirring.

Put the batter into the pan, flatten and place in the oven for 20 minutes on average.

CREAM

Pour into pans cream, add the oil and bring almost to the boil

Remove from heat and add grated chocolate 600, Beat with a mixer until all smooth homogeneous consistency, add the rum and vanilla.

To separate for the ganache from the main mass of 240 ml of cream, and add the remaining 60 g chocolate, shake thoroughly

Put the cream for at least 6 hours in the refrigerator, preferably overnight

Cut the finished cake into 2 pieces and drizzle both halves in syrup

Lay out all the cream on the bottom of the cake and smooth

Cover with the second sheet and press them down slightly.

To straighten the cream on the sides of the cake

Preheat lightly ganache.

Put the cake on the grill and pour ganache