LAYERED CHOCOLATE CAKES

Preparation Method :

• Beat the egg whites until they form stiff peaks. Cream the butter, setting the beater at the highest speed.
• Add the sugar, vanilla sugar, and the egg yolks at 30 second intervals, beating well after each addition.
• Sift the flour with the cornstarch, combine with the ground almonds and gradually beat this into the butter with the beaters at medium speed.
• Add the cardamom, cinnamon, rosewater, and rum, and then carefully fold in the egg whites.
• Line half of baking pan with nonstick baking paper. Use a dough scraper to spread a wafer-thin layer of the dough on the paper and bake it in a preheated 425°F/21 5°C oven for around 5 minutes.
• Remove the baking pan from the oven, spread another layer of the dough over the first and bake in the same way as the first. Repeat this for 6-8 layers in total.
• Place the layers on top of one another and cut the cake into squares or triangles. Allow to cool.
• Chop up the chocolate couverture, place in a bain-marie or basin over water on a low heat and stir until smooth.
• Pick up the squares or triangles with a fork and dip them in the frosting, holding them up until they stop dripping.
• Place them on a wire rack and use the fork to draw decorative wavy lines in the frosting. Store in an airtight container.