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The top must be cut into three equal parts. We leave two parts whole and cut one of them into five circles.
In a saucepan, over low heat, melt 100 g of chocolate with 200 ml of liquid whipped cream. Stir, taking care that the whipped cream does not reach the boiling point. Turn off the heat and let it cool. After this time mix the cream to maximum half with the mixer. Put the cream in the fridge.
Separately mix at maximum speed and the remaining 800 ml of liquid cream until the cream is hard (turning the cream bowl will not fall). Put the bowl in the refrigerator until the time of use.
Put water, sugar and rum in a kettle. Mix well until the sugar melts.
We place the first cake top on a plate and we syrup it with fresh water and rum. With the help of a posh we "draw" a circle of whipped cream (so as not to exceed the edges of the top) ... then we put the whipped cream on the whole surface.
Place 3 of the three countertop disks over the whipped cream. Fill the whipped cream with the whipped cream and sprinkle chocolate drops. Then fill the chocolate cream with the other two disks and sprinkle the drops.
Then we place the other two remaining discs and also on the outside we decorate with whipped cream and chocolate drops and inside the chocolate cream but this time we replace the drops with colored candies.
Then place the last layer on the countertop. Decorate the edge with whipped cream and inside with chocolate cream mixed with the remaining whipped cream. Sprinkle chocolate drops on the entire surface.
Melt over low heat 50 gr butter, 100 gr chocolate and 50 ml milk. With the topping obtained, decorate the edges of the cake.
Keep the cake in the fridge until ready to serve.
Good appetite .