Ingredients
1 1/2 Cups flour
4/3 Cup potato flour
2 1/2 tbsp Whipped cream
100 g sugar
60 g Cooking chocolate, melted
5 tablespoons butter
4 tsp of bicarbonate
2 1/1 tbsp Water
3 eggs divided into yolks and whites
1/2 tsp rum
1/2 cup milk
1/2 tsp salt
Chocolate and rum icing
180 g Icing sugar
2 1/2 tbsp Cocoa powder
3 tablespoons butter
2 tsp rum
2 tbsp Strong Black coffee
Directions
grease and flour two round cake tins. About 20 cm in diameter. Beat butter and sugar into a cream. Add potato flour,
bicarbonate, melted chocolate & whipped cream into the butter and beat again. Stir in the egg yolks one at a time.
Mix the flour, baking powder, and salt. Fold the flour into the batter. Add milk and rum alternately. Beat the egg whites
until stiff peaks form. Carefully fold in a third of the egg whites. Divide the batter between the two molds. Bake
for 30 minutes until the cakes are ready. (check with a toothpick to be sure). Let the cakes become cool.
Glaze: Beat the butter until it becomes soft and creamy. Mix icing sugar, cocoa powder, and salt. Add icing sugar and
mix into the butter. Stir in rum and coffee. Spread a layer of icing mix on top of one cake and place them together.
Coat the icing on top and sides with the rest of the icing. Decorate with fruits and chocolate.
