Ingredients
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For the sponge
For the cream
For the glaze
Method
-
Preparation
Heat the oven to 180°C and line the baking tin with baking paper.
-
Whisking the egg yolks
Whisk the egg yolks with the sugar until pale and foamy.
5 min -
Flour and cocoa
Mix the flour and cocoa together, then gently fold them into the foam.
-
Egg whites
Whisk the egg whites into a stiff foam and gently fold them into the mixture.
5 min -
Baking
Bake the sponge in the tin for about 20 to 40 minutes until cooked through, then leave it to cool.
30 min -
Making the cream
Mix the whipped cream with the grated chocolate and rum to taste.
10 min -
Layering and glaze
Cut the cooled sponge in half, spread the cream between the layers, then cover it with dark chocolate glaze.
-
Chilling
Chill the cake in the fridge until set, then slice and serve.
120 min
| Nutrient | Total (12 slices) | 1 slices |
|---|---|---|
| Energy | 2 595 kcal | 216 kcal |
| Fat | 176 g | 15 g |
| of which saturates | 102 g | 8,5 g |
| Carbohydrates | 216 g | 18 g |
| Protein | 50 g | 4,2 g |
| Fibre | 31 g | 2,6 g |
An estimate calculated from the raw weight of the ingredients. Source: USDA FoodData Central.
Allergens and diets Based on the ingredients, it shows which common allergens the recipe contains and which diets it suits (e.g. gluten-free, dairy-free). For sensitive digestion, high-FODMAP and lactose-containing ingredients are listed separately. For information only; always check the actual products.
Contains: gluten, milk, egg
For sensitive digestion: flour, cream (lactose) (high-FODMAP or lactose-containing ingredients)
The labels are based on ingredient names, for information only and not medical advice. With a severe allergy or condition, check the actual products and ask your doctor.
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