INGREDIENTS
- Chocolate cake:
- 6 eggs
- 220 frequent sugar
- 180 flour 0000
- 40 gr of bitter cocoa. (Could be changed with carob flour)
- Syrup:
- Sugar 100 gr
- Cane or bee honey 100 gr
- Water 200 gr
- Stuffed:
- Dulce de leche confectioner c/n
- Cayote sweet c/n (drain the sweet hours earlier than in any other case it’ll make the cake too moist)
- Walnuts for the filling and to embellish
- Cane honey meringue
- Cane honey 100 gr
- Widespread sugar 200 gr
- Water 70 cc
- Egg whites 100 gr.
Chocolate cake:
Beat the eggs till they start to foam, including the sugar little by little. Combine and sift the dry components and add to the egg combination with round actions, pour the preparation right into a 22 or 24 cm mildew relying on the peak we wish to receive and place in a average oven for 40 minutes. Let cool
Syrup
Place all of the components in a saucepan and warmth till you receive a lightweight syrup.
Let it cool and coat the cake with it.
Stuffed
The process is just like making an Italian meringue, with honey, sugar and water make a syrup at 115 levels and pour it in a thread over the meringue whites (the whites should start to beat as soon as the syrup begins to bubble) till acquiring a agency meringue.
Place a sleeve (it isn’t essential to have a spout to embellish).
armed
Reduce the cake into three layers, soak the primary and fill with dulce de leche and chopped walnuts, organize the opposite layer of cake, moisten and unfold the cayote sweet with walnuts. Prepare the final layer of soaked sponge cake on high of the cayote sweet.
Enhance the perimeters of the cake with the honey meringue, clean with a spatula and adorn the perimeters with some complete walnuts. Pour all of the remaining meringue over the cake, forming a volcano form, organize threads of cane honey and popcorn, it’s also possible to use a blowtorch to offer it a greater presentation.
The cake needs to be moist and really recent, so it’s instructed to make it a day earlier than and preserve all of it in a single day within the fridge.
