Ingredients needed for the top:

• 6 eggs
• 12 spoons of sugar
• 1 pinch of salt
• 6 tablespoons of oil
• 6 tablespoons of mineral water
• 1/2 bag of baking powder mixed with a teaspoon of fresh lemon juice
• 10 tablespoons of sifted white flour
• 2 spoons of cocoa
• 1 bottle of rum essence
• 9 pieces of commercial piscotti

Ingredients needed for the syrup:

• 10 spoons of sugar
• 10 tablespoons of cold water
• 1 bottle of rum essence

Ingredients needed for the cream:

• 500 ml of liquid whipped cream
• 100 g of dark chocolate
• 1 packet of gelatin
• 30 ml cold water

Ingredients needed for decoration:

• 50 gr ground walnut
• 50 g grated dark chocolate

Preparation time: less than 120 minutes

Method of preparation:

1. Separate the whites from the yolks and make sure the eggs are at room temperature.
2. Whip the egg whites with 6 tablespoons of sugar and a pinch of salt.
3. Mix the egg yolks with the remaining 6 tablespoons of sugar, sifted cocoa, baking powder dissolved in lemon juice and rum essence.
4. Add the oil and then the mineral water in a thin stream.
5. Alternately incorporate the egg white foam and the sifted flour into the resulting composition.
6. Grease a tray with a little oil, line it with flour and pour the top composition.
7. Place the piscotti evenly spaced on the surface of the counter and place the pan in the preheated oven for about 35 minutes.
8. For the syrup, combine the water with the sugar and rum essence in a saucepan over low heat until the sugar dissolves. Leave to cool and then drizzle the top in the pan.
9. For the cream, heat about 200ml of liquid whipping cream in a saucepan and add the broken chocolate. Stir until the chocolate melts completely and the composition becomes homogeneous. Allow to cool and then refrigerate for 15-20 minutes.
10. Meanwhile, hydrate the gelatine in 30ml cold water and then heat slightly in a bain-marie until it becomes liquid.
11. Take the cream out of the fridge, add the rest of the whipped cream and gelatin and mix until you get the desired consistency.
12. Pour the cream over the syrupy top, level it and form patterns with a fork. Refrigerate for about 1 hour.
13. Remove the cake from the fridge, trim the edges carefully, portion the cake, place the pieces on a plate, decorate with ground walnuts and grated chocolate.

Enjoy this delicious cake with your loved ones! Good appetite!