-Put an empty bowl in the freezer.

-Put water in a cauldron / pan and pour the sugar in the middle, put it on the fire taking care that when it starts to boil the sugar does not touch the walls of the pot.

-When the syrup has thickened enough, we do the test: we put cold water in a cup and let the syrup drip..if it boils, we boil it, if it remains, it is ready and we add the cocoa that we mixed before with a little water, how much to be homogeneous like chocolate ... and honey. Quickly pour the syrup into the cold bowl and start mixing. I put the bowl in another bowl with ice, because it had warmed up and the fondant had not cooled. When it has cooled and become viscous, stop mixing and put in the fridge.


Separate the egg whites from the yolk, mix the yolks with 6 tablespoons of sugar until you get a paste and the sugar melts. Separately beat the egg whites, at first without sugar, with maximum speed in the mixer, until the foam is hard, then add the other 6 tablespoons of sugar and continue mixing until it hardens (if we turn the bowl the egg whites do not fall. Over the egg whites add the yolk, flour, cocoa and mix slowly with a spoon .... with circular movements. Bake until it passes the toothpick test.


Put the gelatin soaked in a cup of water.

Beat the eggs in a bain-marie with the sugar until the cream thickens like sour cream, add the finely chopped chocolate and mix well until it melts. Put the cream aside and gradually add the melted gelatin to the bain-marie beforehand. Put the cream in the fridge, after it cools, mix it with the butter.


Put the caramelized sugar in a saucepan over low heat, stir continuously until it turns brown, pour the water carefully so as not to burn it and leave it on the fire until the sugar melts. Add the rum essence.

Let the countertop cool, cut it horizontally in half, syrup it, put all the cream, put the second countertop and put the icing. I garnished it with whipped cream.

Enjoy your meal !

Video: Amandine - Mabelè (December 2021).