Preparation:
I mix the flour with the powdered sugar, baking powder and a pinch of salt. I add the butter and crumble it well, then add the egg yolks and enough sour cream to make an easy-to-knead, elastic dough. The amount of sour cream may vary slightly depending on the flour. I divide the dough into three parts.
I set aside one-third for the light dough, and thoroughly mix the cocoa powder into the remaining two-thirds, making two cocoa sheets. I roll out the dough pieces thinly, prick them with a fork, and then bake them on the back of a baking sheet lined with baking paper. They will be ready in about 10 minutes per sheet in a preheated oven at 180 degrees. It is important not to overbake them, as they will dry out. I let the sheets cool completely.
For the cream, I cook the chocolate pudding powder in the milk, stirring constantly, until thick, then add the sugar while it’s still hot. I cool it completely. I mix the mascarpone with the Nutella and rum flavoring until foamy, then add the cooled pudding little by little, and work it into a smooth, creamy consistency.
To assemble, I spread cream on the first cocoa layer, place the light layer on top, then cream again, and finally the second cocoa layer. I melt the chocolate with the oil and pour it on top while it is still warm, spreading it evenly.
I put the cake in a cool place overnight. The next day, the sheets will soften nicely and the cake will be easy to slice.
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For complete cooking times, go to the next page or click the Open button (>), and don’t forget to SHARE with your Facebook friends.
