Servings:
8
Prep time:
15
Cooking time:
5
INGREDIENTS
- - 300 g of dark chocolate
- - 250 g of strawberries
- - 150 g of biscuits on cereals
- - 2 eggs
- - 1 egg white
- - 40 g of butter
- - 4 tablespoons of rum
- - milk
- - Icing sugar
INSTRUCTIONS
- Crumble the biscuits finely. Melt the butter in a double boiler and add it to the crushed biscuits in a bowl. Mix the two ingredients well with a wooden spoon.
- Cover with the mixture across the bottom of a mold hinge by 22 cm in diameter previously coated with baking paper. Crush the biscuits well helping with the back of a spoon to form a compact and uniform layer. Then put to rest this base in the refrigerator.
- Chop the chocolate coarsely, join it to a few tablespoons of milk and melt in a double boiler over low heat, stirring constantly until the chocolate is completely melted.
- Remove from the heat and stir in the rum and the 2 egg yolks, one at a time. Whip the 3 egg whites until stiff steadfast and then embed them into the chocolate mixture, stirring very gently with a spatula with vertical movements from the bottom upwards.
- Pour the mixture into the mold, spread them over the biscuit base and place the cake to cool in the refrigerator for about 2 hours, or for 20 minutes in the freezer.
- Clean the strawberries and cut them in half lengthwise. Remove the cake from the refrigerator and cover with strawberries, resting them on the side of the cut. Sprinkle with powdered sugar.
