Chocolate Cake

ingredients

     Blat:
     five eggs
     5 tablespoons sugar
     5 tablespoons flour
     2 tablespoons bitter cocoa
     3 tablespoons cherry jam
     1 rum
     1 pinch of baking
     Chocolate Cream:
     500 ml of milk
     100g chocolate
     80 grams of cocoa
     100 g sugar
     3-4 tablespoons starch
     syrup:
     1 rum essence
     150 ml water
     5 tablespoons sugar
     Decor:
     cream (500 ml)
     chocolate. (150 gr)
     Bigné. (10-12)
     white chocolate chips. (100 gr)

Preparation

leaf:

Separate the eggs, beat the egg whites and leave them aside, then mixing the yolks with the sugar until Foam escaping and change color, add honey and rum then continue to mix.

Put flour, baking powder and mix well. Add egg whites, stirring gently with a spoon from the bottom up, until the composition is homogeneous.

Put in pan (I used round) and give the oven for 20-25 minutes at 180 °. When dough is ready, leave it to cool.

Cream:

Put the milk in a pan, chocolate, cocoa mix in a bowl with sugar and starch (you can also use flour) in 2 tablespoons of milk. When the chocolate has melted take the pot from the heat and put cream in bowl mix with a whisk continuously so as not to form lumps. Put on the fire and let it boil, continuing to stir until reaches desired consistency. Let cool cream.

syrup:

Put water and sugar in a saucepan on the fire and when we boil rum, let it simmer for a few seconds then lay aside and let cool.

Decor:

Melt the chocolate, take balls of Bigné and they go through chocolate (just the top) and white chocolate chips mats, leave to cool in the refrigerator until cake decorating.

Cut dough in half, place one hand on the set and moist it well, put the cream and the other side of dough, moist.

Take a few tablespoons of cream and cake dress (a thin layer), give cold even half an hour.

After that sit above the Bigné balls in the middle and pour chocolate Ganas ornam with cream edges.
Let cake cool at least 5-6 hours.