Ingredients:
Chocolate63 grams,Butter50 grams, freshMilk cream40 grams, low-gluten flour 15 grams, cocoa powder 40 grams,Egg yolks100 grams, powdered sugar 40 grams,Egg whites100 grams, powdered sugar 60 grams,Figs4 pieces,Hazelnuts8 pieces,KernelsPeaches50 grams, rum 30 grams



Steps:

1. Line the bottom of a baking pan with paper. Halve the figs and roughly chop the kernels. Sift the low-gluten flour and cocoa powder.

2. Beat the egg yolks with 40g powdered sugar until light yellow in color and thick.

3. Chop the chocolate finely, then melt it together with the butter over a water bath.4. While still warm, mix the melted chocolate into the beaten egg yolk mixture thoroughly.

4.Fresh creamMicrowave for 20 seconds before adding and mixing in.

5. Beat the egg whites with sugar to form wet peaks.

6. Gently fold the whipped egg whites into the chocolate mixture.Low-gluten flour and cocoa powder added in two parts, mix well.

7. Pour half of the batter into the pan, embed 8 chestnuts and 8 halves of figs.

8. Pour the remaining batter over, sprinkle chopped kernels on top.

9.Preheat the oven to 170°C for 50 minutes.9. Allow to cool to room temperature after baking.Brush with 30 grams of rum, wrap and refrigerate for two days before serving.

This step is a bonus, the chocolate cake brushed with alcohol willemitted an unusual fragrance.CakeCookieemit an unusual aroma.