*Ingredients:
+Filling and extras:
°4 cups of whipping cream
°1/4 cup (1/2 stick) unsalted butter
°1/4 cup of sugar
°20 ounces semisweet chocolate, finely chopped; Plus 2 oz., cut separately
°1/3 cup dark rum
°2 teaspoons of vanilla extract
+Syrup:
°1/4 cup of water
°2 tablespoons of sugar
°2 tablespoons of dark rum
+cake:
°1 1/2 teaspoons of vanilla extract
°3/4 teaspoon of instant coffee powder
°2/3 cup cake flour
°3 tablespoons of unsweetened cocoa powder
°1/2 teaspoon of baking soda
°3 large eggs, separated
°3/4 cup of sugar
°1/4 teaspoon cream of tartar
°1/4 teaspoon salt
*Prepare:
+For filling and decorating:
Stir first 3 ingredients in a heavy large saucepan over medium-high heat until sugar dissolves and cream boils. Remove from heat. Add 20 ounces of chocolate; Whisk until melted and smooth. Whisk in rum and vanilla. Transfer 1 cup of the warm chocolate mixture to a small bowl; Whisk the remaining 2 ounces of chocolate into the mixture in a bowl and set aside for garnish. coverage; Let stand at room temperature. Transfer remaining chocolate mixture to a large bowl to use as filling; Refrigerate until cool and thick, at least 6 hours and up to 1 day.
+For a drink:
Stir the water and sugar in a small saucepan over low heat until the sugar dissolves. remove from heat; Mix in rum. Cover and leave up to one day.
+For cake:
Preheat oven to 350 degrees F. 9″ x 9″ x 2″ buttered metal baking pan. Line the bottom with waxed paper. parchment paper Combine vanilla and coffee powder in cup; Swirl to dissolve coffee. Sift the flour, cocoa, and baking soda into a small bowl. Using an electric mixer, beat the egg yolks and 1/2 cup sugar in a medium bowl until very thick and light in color, about 3 minutes. Whisk in the vanilla and coffee mixture. Using clean, dry beaters, beat the egg whites, cream of tartar, and salt in a large bowl until soft peaks form. Gradually add remaining 1/4 cup sugar, beating until stiff but not dry. Add 1/3 of the egg whites to the yolk mixture. Add half of the flour mixture. Fold in half of the remaining egg whites, then add the remaining flour mixture, then add the remaining whites. Transfer batter to prepared pan; Spread gently to an even thickness.
Bake until cake puffs and a tester inserted in center comes out clean, about 18 minutes. Cool in pan on rack (cake may shrink slightly).
Cut the cake around the mold. turn over onto a work surface; Peel off the paper. Using a long serrated knife, cut cake horizontally in half. Place one half, cut side up, on a plate. Sprinkle with radishes (about 3 1/2 tablespoons). Using an electric mixer, beat the cold chocolate filling until thick and light in color, less than 1 minute. Spread all of the filling evenly over the cake layer, aligning the sides of the cake (the filling will be about 1 inch thick). Put the remaining amount of syrup on the cut side of the second cake layer. Layer, syrup side down, over filling; Click to commit. Rewarm topping over low heat just until removable. Pour the frosting over the middle of the cake. Using a small spatula, spread the topping over the edges, being careful to prevent it from spilling. Refrigerate cake for up to 1 day, and cover loosely with foil or a cake dome after 2 hours.
Cutting cake into 16 squares.
Enjoy !
