Similar Jibjab But Free

Pasta Chocolate Cake White Chocolate and Rum Delights

INGREDIENTS: Base

discs:

• 300 gr.
• flour 180 gr.
• sugar 3 eggs
• 125 gr.
• butter 60 gr. cocoa powder
• 12.5 cl.
• boiling water 1 / 4 teaspoon baking sodium
• 10 cl.
• milk 1 / 2 tablespoon baking

Frosting:

• 250 gr. white chocolate
• 5 cl.
• water 80 gr. sugar 1 egg
• 100 gr.

butter Syrup:

• 150 gr. raspberry jam
• 5 tbsp water or liquor

PREPARATION:

12.5 cl Pour into a bowl of boiling water and stir to combine cocoa powder, leave to cool.
Beat in a blender the butter, sugar and eggs, when the mixture is well blended, add flour, mixing cocoa, baking soda and milk.
Divide the dough into three equal parts and form three discs. Bake for 20 min each. 180 °.
In the meantime you can prepare the glaze .
Pour into a pan 80 grams of sugar and 5 cl of water, stirring until sugar is completely dissolved, bring to a boil. Apart
beat an egg and mix this mixture, when you join stiepidito 100 grams of butter and white chocolate melted in a water bath.
Heat the raspberry jam with five tablespoons of water or sweet liquor.
assembled:
Take a dessert tray and lay out on the first disc, sprinkle with the syrup and pour over a bit 'of frosting. Put on the second disc and repeat the operation.
The last disc should not be soaked in syrup, but will be covered completely with icing.
also cover the outer sides of the cake with chocolate icing.
Garnish with raspberries. Keep in refrigerator a few hours to solidify the frosting.