For the countertop:separate the eggs. beat the egg whites with the sugar and mix the yolks with the oil, water and a pinch of salt. Then add the yolks over the egg whites, stirring gently. Separately mix the flour with cocoa, then add it over the beaten composition, stirring gently from the bottom up. We pour the composition in a tray greased with oil and lined with flour, putting it in the oven, well heated for 35 minutes. After baking, it will be removed and left to cool, after which the top obtained will be cut in two.
For the cream:put in a bowl, butter, powdered sugar, essence, yolks and cocoa and mix well until a creamy composition is formed, after which it will be cooled.
For the syrup: put the water to boil, then add the sugar and the two sachets of cappuccino and let it boil for another 5 minutes. Then we give set aside to cool and finally add the rum essence.
Assembly: the top cut in two will place the first part on a tray and will be syruped with half of the prepared syrup. Spread the cream over the well-syruped countertop (I kept a little for garnish), then add the second countertop that I syrup with the rest of the syrup. It will be left to cool for about an hour, after which it will be removed and portioned according to the desired size and shape.
I got 15 pretty little almonds. I poured over each almond glaze , which I prepared by melting in the steam bath a bitter chocolate with 1/2 packet of butter. I put the cakes in the cold again for 15 minutes to harden the icing well. At the end I decorated each cake with cream.
I hope you like it!