Chocolate Cream Slice 'Jamaica'

Ingredients for 1 servings:

• 3 eggs, class M
• 80 g sugar
• 30 g marzipan
• 1 tsp water
• 1 packet of vanilla sugar
• 40 g flour
• 40 g cornstarch
• 20 g cocoa powder, unsweetened
• 200 g dark chocolate coating
• 600 g cream
• 2 sheets of gelatin
• 50 g rum, Jamaica 54%
• 300 g shortcrust pastry 1 2 3
• 30 g jam
• 50 g chocolate sprinkles, for decoration

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

with Jamaican rum and chocolate cream

Mix the marzipan with water until smooth. Beat well with the eggs, sugar, and vanilla until fluffy. Carefully fold in the sifted flour, wheat starch, and cocoa powder with a wooden spoon. Spread the mixture onto baking paper. A 40 x 22 cm baking frame is ideal. Bake at 170°C (convection oven) for about 10 minutes. After baking, transfer immediately to a wire rack and allow to cool. Roll out a thin 40 x 10 cm strip of shortcrust pastry and bake at 160°C (320°F) until golden brown. Cut two 40 x 10 cm strips from the chocolate base. Spread the shortcrust pastry strips with jam and place a chocolate base on top. Melt the chocolate coating in a water bath and allow to cool to approx. 37°C (98°F). Whip the cold cream until well beaten. Stir some of it into the melted chocolate coating, then immediately stir the chocolate cream back into the remaining cream. Quickly stir in the gelatine dissolved in the rum. Spread half of the cream on the chocolate strips, place the second strip on top, and spread the remaining cream over the slices. Garnish with rosettes. Decorate the edges with chocolate sprinkles.