+Filling and additives:
°4 cups whipping cream
°1/4 c (1/2 stick) butter
°1/4 c sugar
°20 oz chocolate, finely chop; Plus 2 ounces, chop separately
°1/3 c dark rum
°2 teaspoons of vanilla extract +Concentrated syrup:
°1/4 cup water °2 tablespoons of sugar
°2 tablespoons of dark rum +cake:
°1 1/2 tsp vanilla extract
°3/4 teaspoon instant coffee powder
°2/3 cup cake flour °3 tsp cocoa powder
°1/2 tsp baking soda °3 eggs, separated
°3/4 c sugar
°1/4 teaspoon cream of tartar
Stir first 3 ingredients in a large, heavy saucepan over medium-high heat until sugar dissolves and cream comes to a boil. Remove from heat. Add 20 ounces of chocolate; Whisk until melted and smooth. Whisk with rum and vanilla. Transfer 1 cup of the warm chocolate mixture to a small bowl;
Whisk remaining 2 ounces chocolate into mixture in a bowl and set aside for garnish. coverage; Let’s stand at room temperature. Transfer remaining chocolate mixture to a large bowl to use as a filling; Refrigerate until cold and thickened, at least 6 hours and 1 day.
Stir water and sugar in saucepan on a low heat until sugar dissolves. removing from heat; Blend in rum. Cover and leave it for one day.
Heat oven to 350 degrees F. 9 x 9 Line bottom with waxed paper. butter paper. Combine the vanilla and coffee powder in the cup; Vortex to dissolve the coffee. Siftting flour, cocoa, &; bakingsoda to bowl. Using an electric mixer, beat egg yolks and 1/2 cup sugar in a medium bowl until very thick and light in color, about 3 minutes. Whisking in vanilla 6 coffee mix. Using clean, dry beaters, beat egg whites, cream of tartar, and salt in a large bowl until soft peaks form. Gradually add the remaining 1/4 cup of sugar, beating until firm but not dry. Adding 1/3 of egg white to egg yolk mix. Add half of the flour mixture. Add half of the remaining egg whites, then add the remaining flour mixture, then the remaining whites. Transfer the mixture to the prepared pan; Gently spreads until thickening.
Bake cake until puffed and a tester inserted in the center comes out clean, about 18 minutes. Cooled in pan on rack
Cut the cake around the mould. turn over on the work surface; Peel off the paper. Using a long serrated knife, slice the cake horizontally in half. Place halves, sliced upwards, on a plate.
Sprinkle on the radius (about 3 1/2 tablespoons). Using an electric mixer, beat the cold chocolate filling until thickened and lighter in color, less than 1 minute. Spread the entire filling evenly over the cake layer, aligning the sides of the cake (the filling will be about 1 inch thick). Apply the remaining amount of syrup to the cut side of the second cake layer. Place a layer, syrup side down, on top of the filling; Click to commit. Rewarm the topping over low heat only until it is removable. Pour the garnish over the center of the cake. Using a small spatula, spread the topping to the edges, taking care to prevent it from spilling. Refrigerate the cake for up to 1 day, and cover loosely with tin foil or a cake dome after 2 hours.
Cut the cake into 16 squares and serve.