After overcoming the emotions produced by finding out the news that I won at the contest organized by Laura Laurentiu , I felt like a cake. :))) And to be ready quickly I decided to make a pandispan top with cocoa , syrupy and garnished with lots of whipped cream.
- For the countertop:
- 50 g black cocoa
- 150 ml water
- 6 eggs
- 250 g sugar
- 120 ml oil
- 280 g flour
- 1 teaspoon baking powder
- esenta de rom
- For syrup:
- 100 g sugar
- 100 ml water
- For decoration:
- 500 ml whipped cream
- 2 tablespoons sugar
- 1 whipped cream hardener
- 50 g dark chocolate
- a little milk
Preparation Cream cake:
Put cocoa in a bowl and pour boiling water on top, stirring constantly. Stir until we no longer have lumps and we obtain a composition of oil consistency. Let it cool.
Whisk the egg whites with a pinch of salt. Add half the amount of sugar and mix until you get a hard and shiny meringue.
Rub the yolks until they become like a cream with the other half of the amount of sugar. Gradually add the oil, rum essence, then the composition with cooled cocoa. Mix lightly, like mayonnaise. Incorporate the flour mixed with the baking powder and at the end the meringue.
- The meringue will be incorporated in several installments (after we add the flour the composition becomes quite consistent and thus we will be able to incorporate it more easily, thus ensuring that it "does not leave")
Pour the composition into a tray (42/28 cm) lined with baking paper. Put the pan in the oven over medium heat for about 35-40 minutes. We do the toothpick test.
Remove the top on a grill and leave it to cool.
We caramelize the sugar, then "quench" it with 100 ml of cold water. Beware of steam! Leave to cool until the caramelized sugar dissolves.
Melt the chocolate over low heat with a little milk, just enough to get a liquid consistency of chocolate.
The very cold cream mixes at low speed until it becomes like a foam. Add the sugar and whipped cream hardener, increase the speed of the mixer and mix until it becomes fluffy and hardens.
Cut the cooled top into squares or rectangles of the desired size, syrup and garnish with whipped cream and chocolate sauce.