Butter: 250g
Sugar: 220g
Chocolate (for topping): 100g
Whipping cream (for topping): 150g 1. Ingredients: I use South African specialty Amarula cream liqueur instead of rum for a richer and more unique aroma. 2. Mix flour, cornstarch, and baking powder, and sift three times. 3. Beat butter with most of the sugar until light and fluffy (reserve a small portion of sugar for beating egg whites). Gradually add egg yolks and beat until combined. 4. Add rum (I use Amarula cream liqueur) and beat until combined, then add two egg whites and beat until incorporated. 5. Gradually add the dry ingredients to form a smooth batter. 6. Beat four egg whites with the remaining sugar until stiff peaks form. Fold into the batter until evenly mixed. 7. The fully mixed egg batter is ready.8. Grease and flour the mold. Scoop three tablespoons of batter into the mold. Gently spread the batter with the back of a spoon to form a thin, even layer.
9. Place in the oven and grill (note: use the grill function, not bake) for three to four minutes until the surface turns golden brown, then remove. 10. Add another three tablespoons of batter and spread it out. (The first layer may be harder to spread due to dry flour on the mold bottom, but subsequent layers will be easier.) Return to the oven and repeat the grilling process for three to five minutes. Repeat this step over ten times until all the batter is used. 11. Microwave 100g of chocolate with 150g of light cream for one minute, then mix well to create a chocolate glaze. Spread it over the outside of the cake. 12. Pipe a spiral pattern with a small amount of light cream onto the chocolate glaze. 13. Use a toothpick or small knife to draw radial lines from the center outward. 14. Cut a slice to reveal layered patterns resembling tree rings in texture. Take a bite, and the rich aroma melts on the tongue, swirling in the mouth, making it irresistible. The effort is truly worthwhile!
