Cake Fifth Sin

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  • For the Cake
  • Chocolate for Cooking: 400 gr
  • Egg: 5
  • Butter: 230 gr
  • Sugar 250 gr
  • Water: 1 dl
  • Almond peeled and grated: 1 cup and 1/2 tea
  • Rum: 1 tablespoon
  • Wheat flour: 40 gr
  • For the coverage
  • Chocolate Cooking chopped: 200 gr
  • Butter: 200 gr<


Melt the chocolate and butter in a bain-marie, add water and stir until the mixture is creamy. Remove from the heat and let it cool. Meanwhile heat the oven to 180. Barre very well a round shape than 20 cm in diameter with butter. Line the bottom and sides with parchment paper. Beat the egg yolks with the sugar until you get a thick cream. Add the chocolate for cooking melted and then the mixture of kernels and flour. Stir everything well. Add the rum and mix. Beat the egg whites firm and add to the mass involving well without crashing. Pour the dough in the shape and smooth surface. Light-to-bake for about 50 minutes, or until, when you stick a toothpick in the mass, this comes out clean. Remove from the oven leaving the cake to rest in the form about 20 minutes. Unmold and let it cool. In the meantime prepare cream: Melt the chocolate for cooking and butter in a bain-marie, stir to obtain a homogeneous mixture. Remove from the heat, let cool a little, stirring occasionally until you are able to spread it. Barre with a third of the cream to the surface of the cake and the sides. The remaining cream and put in a bag of pastry and decorate the edges with rosettes.

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