Butter cream cake
Instructions
Prepare the pie dough by placing the eggs in a bowl (only the yolk) and sugar.
Sbattili with electric mixer until creamy.
You melt the butter in a saucepan over low heat without frying it (careful because if fry can give a bad taste to the pasta).
Sieve the flour mixed with cocoa (this avoids seeing ' flying ' via the cocoa) merging eggs slowly with a spoon and also amalgamandovi butter.
Sift the baking powder and put it in the dough.
Mount Snow with a clean, dry whip the egg whites and egg unite to the mixture stirring from bottom to top (it is important to inflate well the dough: do not mix as you usually clockwise).
Distrubuisci the mixture in greased and floured Cake Pan (best to use one of those cake pans, are very comfortable), and put in the oven already warm to 180 degrees for 25 minutes.
After the cooking time by opening the furnace if the cake is thoroughly cooked inside by placing a toothpick should come out clean and: not wet.
Prepare the cream and mix the softened butter and sugar, sifts the cocoa and mix it with rum cream.
Cut the cake in half, spread on the bottom half of the cream filled half with the upper disk and spread over the entire surface with butter cream.
Chop the chocolate and distribute on the surface and sides of the cake.
You can garnish with flakes of whipped cream along the edge.
Ingredients and dosing for 8 persons
- For the dough:
- 170 g of flour
- 30 g of bitter cocoa powder
- 200 g of sugar
- 50 g of butter
- 8 eggs
- Baking powder
- For the cream:
- 350 g of butter
- 150 g of icing sugar
- 25 g of bitter cocoa
- 4 tablespoons of dark rum
- 300 g of bitter chocolate (tablets or drops)