Rigo Cake

This is one of  my favourite cakes.  I used to ask a slice of it in my coffee break at the end of the afternoons, so thank the slice was thin... well, you know how it ends...lots of calories on mu hips . 

The original recipe ask for chocolate fondant on top , but always left behind. This is my version, with whipped cream, marbled with raspberries jam. I  bought  the pionono, but I leave you the recipe. Is  an ancient recipe, perhaps  Moorish, and large used in Spain  for filled rolls, for its lightness and elasticity.

Ingredients For pionono 5 eggs 50g sugar 1 tablespoon of honey 1 teaspoon salt  1 teaspoon of vanilla essence 40 g flour 10g cocoa powder For the syrup          2 tablespoons rum           2 tablespoons sugar          1 cup water For the filling 200 g of dark chocolate coarsely chopped 3 tablespoons sugar 1 tablespoon vanilla extract 250 ml cream For topping  150 g whipped cream 3 tablespoons of raspberry jam

Method: Grease with butter a rectangular mold , line with parchment paper and grease with butter again. Reserve in refrigerator Mix eggs, sugar, honey, salt and vanilla essence.   Beat until  font. point Sift flour with cocoa and add to beaten. Spoon the beaten with a spatula on the lined mold. Give a small blow to the mold to match the beat. Bake on preheated oven at 190 ° C for 12 minutes. For the syrup Mix all the ingredients and bring to boil.t.Remove from heat and let cool For the filling Melt chocolate in double boiler and let cool slightly. Beat the cream with  sugar and vanilla essence until it thickens add the chocolate and continue beating until the cream is whipped Ensemble Line a rectangular medium high mold with plastic film Cut two rectangles and pour on the bottom i of it and brush with the syrup Top with the chocolate cream. Place the remaining  rectangle over the cream and brush with syrup. refrigerator for two or three hours. Unsold and top with whipped cream and  raspberries jam