Ingredients

Ingredients for the base

125g flour
30g cacao
5 eggs
125g sugar

Ingredients for the chocolate

800g Arla whipping cream
800g couverture cut into small pieces
150g honey

Ingredients for the syrup

250g sugar
250g water
100g black rum
Cocoa for sprinkling

Method 

METHOD FOR THE BASE

Sieve the cocoa together with the flour. Beat the eggs with the sugar in the mixer until fluffy. Pour in the sifted cocoa and flour and mix with a plastic spoon. Pour the mixture into a 24cm diameter baking tray and bake in a preheated oven at 180°C for 25-30 minutes. Let it cool very well (it is better to make it a day earlier so that you can cut it more easily). Cut into 4 equal cake circles.

METHOD FOR THE CHOCOLATE

Heat the cream together with the honey to 90°C (i.e., before it starts to swell) and pour it slowly into the chopped couverture, mixing with a plastic spoon so that you have a smooth and shiny cream (avoid the whisk so as not to create bubbles and it does not have a nice texture (we can also use a hand blender).

METHOD FOR THE SYRUP

Boil the sugar with the water for 3 minutes, let it cool and add the rum.

SETTING UP THE CAKE

In a pan with a diameter of 25cm and a height of 5cm, cover the inside part with film. Put some of the chocolate cream and add one of the cake circles. Moisten it with the syrup and place in the fridge or freezer to stabilize the cream. Repeat the same process with the rest of the cake circles, putting the dessert in the fridge after each layer. Let it freeze for several hours and unmold by pulling the film up and turning the dessert over on a plate. Remove the film and sprinkle the entire surface with cocoa.