This cake is just like its vanilla version, but different. That is, it is prepared in the same way, with only a few extra ingredients (chocolate and cocoa), but the taste is different, because I replaced the blond vanilla with the dark chocolate and the cheerful rum.
Ingredients:
- 5 eggs
- 100 grams of coconut butter
- 100 grams of sugar
- 120 grams of rice flour
- 100 grams of cashews
- 100 grams of chocolate
- 25 grams of cocoa
- Rum essence
- A pinch of salt
Method of preparation
Soak the cashew for at least 3 hours in lukewarm water, or overnight in cold water. When we start the cake, we wash it well, then weigh it and add water up to 500 grams. We blend it well until it becomes a foamy milk. We weigh the ingredients and place the bowl of weighed coconut butter in another bowl or saucepan of warm water to liquefy. If it’s summer it’s already soft. We break the eggs and put the whites in one bowl, the yolks in another. Put a pinch of salt over the yolks and mix them a little. We leave them aside and beat the egg whites until stiff. I always beat the egg whites with the whisk after I had an unfortunate experience with some egg whites that I tortured with the mixer for about half an hour without any effect, and when I put the whisk in they became stiff in 3 minutes. Melt the chocolate (any plain chocolate, with at least 75% cocoa will do). For the following operations we need the mixer. Put the sugar over the yolks and mix well until it melts. Don’t hurry, it is important that the sugar is well melted, and that our mixture of yolk and sugar looks like a thick cream. Now add the melted chocolate and continue to mix. We begin to put the coconut butter little by little, like mayonnaise, mixing constantly. Add the cocoa and continue with the cashew milk, in 2 stages, this time at low speed, because otherwise the mixture will jump all over the bowl and we don’t want to scrape it off the walls. We put the rum essence and the flour and give them ahead with the mix. After they have also been incorporated well, we leave the mixer and continue with the spoon or spatula, because we are going to add the last ingredient, the whipped egg whites. We also put it in two stages, mixing carefully, horizontally. The composition is very liquid, but that’s how it should be.
We pour it into a pan lined with baking paper, I have my famous 26 cm diameter pan. Before I started mixing the egg yolks I started the oven, with fire up and down, at 160 degrees Celsius, so now the oven is perfectly hot and we put the pan inside. We leave it for a fixed 40 minutes (a little less time than the version with vanilla, because otherwise the chocolate burns) without opening the oven door. We take it out of the oven and let it cool covered with a towel.