Melting Chocolate Cake

Melting Chocolate Cake

For 4 persons:

6 eggs size 60 to 65

250 g (0.55 pounds) caster sugar

95 g (3.35 ounces) flour

45 g (1.58 ounces) bitter cocoa powder

30 g (1.05 ounces) potato flour

180 g (6.35 ounces) cooking chocolate or

chocolate couverture

375 g (0.82 pounds) liquid cream

5 cl (3 1/2 tablespoons) white rum

1. Whip the eggs in a bowl. Add the sugar and whip until the mixture doubles in volume. Mix the cocoa powder, the flour and the potato flour, bolt it through a sieve and delicately mix it with the batter.

2. Butter the cake tin, slightly coat with flour and spread out the paste. Bake it in the oven at medium temperature (200ƒ C) for about 15 to 20 minutes.

3. During the baking time, whip the cream - not too hard, it must stay creamy. Keep it in the refrigerator.

4. When the cake has cooled down, cut it in two parts horizontally and soak them with the rum. Melt the chocolate at 40ƒ C.

5. Quickly mix the cooled, melted chocolate with the cream. Whip energetically.

6. Rapidly spread this cream over the pastry. Quickly smooth the surface. Cool the cake for 3 hours in the refrigerator. Turn out the cake from the tin and dust with cocoa powder.