For swamps: 100 g flour, 100 g of corn starch, 4 eggs, 150 g sugar, 75 g Cocoa, 1 tenon. salt, 1/2 tsp baking powder
For the syrup: 400 ml water, 200 g sugar, 1/2 tsp rum flavor
For the cream: 150 g milk chocolate, 100 g dark chocolate, 1 1/2 cups liquid cream, 3 tablespoons oil
For decoration: 400 g strawberries, 50 ml cream
First, prepare the cream. For this purpose, the chocolate is broken into small pieces. The liquid pastry cream (1 1/2 cup) was heated on the hot plate together with the oil (3 tablespoons) and then thereto was added the chocolate. Stir over low heat until chocolate is completely melted and a smooth mixture. It is cooled and set aside for two hours until firm and become a thick cream.
Then the latter must be prepared. To this end, the oven was heated to 175 degrees. With baking paper covered the bottoms of three trays with diameter 23 cm and pan.
In a small bowl, sift Cocoa (75 g), flour (100 g), starch (100 g) and baking powder (1/2 teaspoon). Stir until mixed well.
With mixer whisk the eggs (4 pcs) with sugar (150 g) and salt (1 tenon.) To give a fluffy cream.
The resultant cream mixture from the cocoa, flour and starch, it happens three times, a after each addition was stirred gently with a spoon until the dry mixture is absorbed by the egg.
The mixture is then distributed evenly in oiled baking dish. Cake bake in preheated oven 20-25 minutes, until they elastichni and pinching finger immediately regain their shape.
Once baked layers, drip trays are removed from the oven and the latter must be obarashtat on a grid. Leave so until their cooling.
Finally, the syrup is cooked. For this purpose, water (400 ml.) Is heated on the stove in a small saucepan and boil once, to this is added sugar (200g). Held on the stove and stir until a syrup. Add to it the essence of rum (1/2 teaspoon) and mix.
With the resulting syrup is irrigated and the latter must not be stacked, between each plate put plenty of chocolate cream before inserting a new soaked with syrup crust is smoothed with a spoon. The cake is decorated with sliced fresh strawberries (400 g) and top with cream on the side.
Preferably before it decorated with fresh strawberries cake to cool for a few hours in the refrigerator to set.