A tall, soft and soft donut. A good Cake easy to prepare.
Melt the Powdered Chocolate into warm water and let cool. Mix the flour, half the sugar, salt and baking
powder in a bowl. Add the oil, egg yolks, rum and previously melted Chocolate. Separately, whip the egg
whites and the Cream of Tartar until it reaches a white meringue consistency and add the remaining sugar a little at a time and continue to blend. Join the egg whites to the mixture, a spoon at a time, stirring gently from the bottom to the top. Pour the mixture into the Angel Food Mould, not buttered or oiled, flattening the surface with a spatula. Bake at 180° C for about 1 hour checking the baking with a toothpick. Leave the cake into the turned off oven for 10 minutes before turning it upside down. Scroll the spatula along the outer edges so as to pull it out more easily. Finish the cake sprinkling it with some Decorative Moisture Resistant Icing Sugar on the desired Stencil; its special consistency will allow decoration to resist longer.
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