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1
Make the sponge cake.
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2
Put the eggs in a bowl, beat and put the bowl over a bain-marie.
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3
Add the granulated sugar and stir well.
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4
When the mixture is warmed to about body temperature remove from the bain-marie.
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5
Whip until pale and fluffy with a hand mixer.
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6
When you hang the mixer and the mixture falls like a thick ribbon it's ready.
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7
Heat and melt the butter in a microwave.
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8
Pre-heat the oven to 190C.
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9
Shift the dry ingredients into the bowl and fold in gently with a plastic spatula.
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10
Add the melted butter and stir until smooth.
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11
Pour the batter into a baking tray and flatten the surface.
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12
Bake at 190C for 10 minutes.
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13
After baking, leave to cool and peel off the baking paper.
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14
Make the chocolate cream.
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15
Put the chopped chocolate into a bowl.
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16
Bring the cream to a boil quickly and add to the chocolate.
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17
Stir the mixture with a wooden spatula and melt the chocolate.
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18
After the mixture has cooled down add the rum and mix well.
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19
Place the mixture over another bowl filled with ice water, and whip up to stiffen.
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20
Chill in the fridge.
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21
Make the syrup.
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22
Put the granulated sugar and water in a small sauce pan and melt the sugar.
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23
After it's cooled down add the rum and leave to cool.
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24
Make the chocolate decoration.
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25
Chop the sweet and white chocolate and put them into separate bowls.
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26
Melt the chocolate over a bain-marie.
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27
Drizzle the melted white chocolate with a spoon onto baking paper.
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28
Do the same with the sweet chocolate.
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29
Mix both chocolates with a palate knife so as to make a ripple pattern.
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30
Let it sit in a cool place until set.
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31
After it's set, peel off the baking paper and roughly break up the set chocolate.
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32
Line a bowl with cling film and fill with a piece of sponge cake that's approximately the size of the mold.
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33
Brush the sponge with the syrup.
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34
Fill the cavity with plenty of chocolate cream and smooth out the surface.
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35
Do the same process until all the bowls are done and cover with sponge lids and cling film.
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36
Chill in the fridge for 30 minutes to set.
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37
Place a plate over the bowl and turn over to remove the cake from the bowl.
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38
Peel off the cling film.
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39
Spread the rest of the chocolate cream on the cake surface and stick the broken chocolate pieces onto the sides.
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40
Sprinkle with cocoa powder through a tea strainer and you're done!
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41
!
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42
It should look like this on the inside.
