Summary

Ingredients

For the dough:

• 5 egg (s), separated
• 5 tablespoon water
• 120 g suar
• 80 grams flour
• 40 g cocoa powder

For the cream:

• 500 ml whipped cream
• 80 g couverture, whole milk
• 250 g chocolate bar, Mars or Milky Way, cut into small pieces
• 2 point cream stabilizer
• 2 tablespoon rum
• 3 sheets gelatin or vegetable gelling agent such as agar agar

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Instructions

1. Let the chocolate bar and couverture slowly melt in the cream. Stir frequently. Transfer to a mixing bowl and place in the refrigerator overnight.
2. Whip with cream stiffener the next day. Stir in the soaked gelatin dissolved in rum.
3. Beat egg whites into snow. Mix the yolks, sugar and water until frothy. Mix cocoa and flour and stir in. Finally fold in the egg whites.
4. For the tartlets, spread the dough on a baking sheet lined with baking paper. Pour a cake into a greased and floured 26-inch springform pan. Bake at 180 ° C for about 15-20 minutes.
5. For the cake:
6. Cut through the bottom 2 times, fill with cream and decorate as desired. Either with cream or with pure whipped cream. 1 cup is sufficient for this, which in turn is whipped with cream stiffener.
7. For the tartlets:
8. cut out tartlets from the dough sheet. I take some with a diameter of 8cm, but it can also be smaller, but it will be more.
9. Put one piece of cake back in the cookie cutter, brush with cream and place a second piece of cake on top. If you don`t have enough shapes, wait a while, take out the tartlets and fill them up again. Fill all forms in this way.
10. Let it soak in the refrigerator for 2 hours, remove from the mold and decorate as desired.