“Kociak” Chocolate Cake

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Egg yolks 625 g

Egg whites 625 g

Wheat flour 850 g

Sugar 850 g

Butter 1000 g

Milk 0.625 l

Baking powder 25 g

Baking soda 25 g

Sugar 750 g

Water 2 l

Rum 0.2 l

Chocolate cake 150 g

Rum soaking syrup 0.025 l

Whipped cream 40 g

Cream ice cream 40 g

Cocoa powder 1 g

Whip the egg whites with the sugar. Add the egg yolks and gently mix until combined.
Combine the flour with the baking powder and baking soda, then sift.
Melt the butter together with the Terravita Topaz 60 chocolate. Add the warm milk and blend thoroughly until a smooth, uniform emulsion is obtained.
Add the prepared chocolate mixture to the eggs whipped with the sugar. Then gradually add the sifted dry ingredients, mixing gently until uniform.
Transfer the batter to the prepared moulds. Bake at 175°C for 35–45 minutes. Once baked, leave to cool and divide into portions.

Soak a 150 g portion of the cake with 25 g of the rum soaking syrup, then warm it.
Place the warm cake on a plate.
Serve a scoop of cream ice cream alongside.
Pipe the whipped cream onto the cake, dust lightly with cocoa powder and drizzle with the Terravita Chocolate Sauce.
The dessert may be decorated with a pastry shop plaque.