Amandine (Rum-Soaked Chocolate Cakes)

Sponge and syrup

1. Sponge. Heat the oven to 350°F (180°C) and line a 25 × 35 cm (10 × 14 inch) pan. Beat the egg whites (6) to stiff peaks, adding the granulated sugar (200 g1 cup) gradually. Fold in the egg yolks (6) and sunflower oil (27 g2 tbsp) gently. Sift the flour (100 g¾ cup + 1 tbsp) and cocoa powder (40 g½ cup) together and fold them in.

2. Pour into the pan and bake 25 to 30 minutes. Cool.

3. Syrup. Boil the water (200 ml¾ cup + 1 tbsp) with the granulated sugar (100 g½ cup) until dissolved. Cool, then add the dark rum (3 tbsp).

Chocolate cream

1. Beat the whole eggs (4) with the granulated sugar (200 g1 cup) in a bowl over simmering water until thick and warm. Take it off the heat and beat until cool.

2. Melt the dark chocolate (200 g) and cool slightly. Beat the unsalted butter (250 g1 cup + 2 tbsp) until creamy.

3. Fold the chocolate into the egg mixture, then fold in the butter.

Assembly and glaze

1. Slice the sponge horizontally into 2 or 3 layers. Soak each layer generously with the rum syrup. Spread chocolate cream between the layers and over the top. Refrigerate until firm.

2. Cut into 4 × 4 cm (1½ × 1½ inch) squares.

3. Glaze. Melt the dark chocolate (200 g) with the unsalted butter (50 g¼ cup) and sunflower oil (27 g2 tbsp). Cool slightly, until it coats the back of a spoon.

4. Set each square on a fork or a wire rack and pour the glaze over, letting the excess drip off. Refrigerate until set.