Cake (chocolate cake with chocolate glasage) | Emojoie Emojowa's recipe transcription

Separate the eggs into egg whites and yolks.
Whip the egg whites with a hand mixer while adding granulated sugar in three parts.
Add egg yolk and whisk again.
Add fresh cream (for sponge cake) and mix with a rubber spatula.
Sift and add (A) and mix 50 times with a rubber spatula.

Place a parchment paper in a 15cm round mold and pour step 1 into it.
Smooth the surface of the dough using a rubber spatula.
Bake in an oven preheated to 170℃ for 35 minutes.
Once baked, remove from the mold and peel off the parchment paper.
Place the cake on a cooler to remove rough heat.

Warm up the fresh cream (for warming chocolate cream).
Chop the chocolate and put it in a bowl.
Add the warmed cream to the bowl and whisk well to melt the chocolate.
Add the fresh cream (for the chocolate cream) in several portions and mix well with a whisk.
Cover the bowl with plastic wrap and chill in the refrigerator.

Put (B) into a pot, turn on the heat, and bring to a simmer while shaking the pot.
When large bubbles form, turn off the heat.
Add rum, mix and set aside.
Cut 2 horizontally into 3 pieces.

Apply the syrup from step 4 to the bottom of the dough using a brush, making sure to soak it into the surface.
Remove Step 3 from the refrigerator, whip it and spread it on the dough.
Apply it to an even thickness using a spatula, etc.
Place the cut out center dough on top, spread the syrup over it so that it soaks in, and then spread with the chocolate cream.
Place the cut dough on top and repeat the above process.
Arrange the chocolate cream so that it is evenly distributed all over.
Place in the refrigerator to cool thoroughly.

(D)を合わせてよく混ぜておく。
鍋に(C)を入れて火にかけ泡だて器でよく混ぜる。
泡が立ってきたら火を止める。
泡が無くなって落ち着いてきたら、溶かしたゼラチンを加えてよく混ぜる。
常温まで冷ます。

5を冷蔵庫から取り出し、6をスプーンを使って5にかけながら表面に塗っていく。
3でホイップしたチョコレートクリームをスプーン使って形作りながら盛り付ける。
チョコレート(分量外)やフルーツ(分量外)、ナッツ(分量外)でデコレーションする。
お皿にのせて完成。