Summary

Ingredients

For the dough:

• 200 g chocolate, dark, 70% cocoa content
• 150 g butter
• 200 g suar
• 4 egg (s), separated
• 2 tablespoon flour
• 1 tablespoon rum, or teaspoon rum flavor
• 1 pinch (s) salt

For the cast:

• 75 ml cream
• 20 g butter
• 100 g chocolate, dark, 70% cocoa content
• 50 grams sugar
• 1 tablespoon crème fraîche

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Instructions

1. Dough:
2. Melt chocolate, butter and 100 g sugar in a saucepan (or in a double boiler) over low heat.
3. Beat egg whites with a pinch of salt until very stiff, sprinkling in 100 g of sugar.
4. Mix the egg yolks with the flour and rum and stir into the chocolate and butter mixture. Fold in the egg whites.
5. Pour the dough into a greased springform pan and bake for 30 minutes at 160 ° C in a preheated (important!) Oven. Let cool completely in the springform pan.
6. Molding:
7. Do not prepare until the cake has cooled down completely.
8. Bring the cream with the butter to the boil. Remove from heat and add the chocolate piece by piece and let melt while stirring. Allow to cool slightly.
9. Bring 50 ml of water with sugar to the boil and stir in the crème fraîche. Stir into the chocolate mixture and let cool down a little, stirring occasionally.
10. Take the cooled cake out of the springform pan, place it on a wire rack and pour the glaze over it. Let it set for 1 to 2 hours, preferably in the refrigerator.
11. The cake stays moist for a long time and - thanks to the very small amount of flour - has a juicy, creamy chocolate core. You don`t have to keep it in the fridge, but it tastes particularly fresh and tasty from the fridge, simply better.
12. The cake is an absolute must for every chocolate fan. I hope you like it as much as we do.