Chocolate bomb

Preparation

1. We pour the water and the rum into a bowl where the cakes can be dipped.

2. On the other hand, we prepare a bowl of 22 cm in diameter (look in your kitchen utensils because it can be worth a salad bowl or a bowl that you use to cook). We cover its interior with plastic wrap (we can use several pieces but it is important that we cover everything). Now we are placing the cakes bathed in the mixture of water and rum.

3. We place the butterfly on the blades and put the egg whites, salt and drops of vinegar. We mount those clearings to the point of firm snow, programming 5 minutes, speed 3 1/2. We remove to a bowl and reserve.

4. Without washing the glass and with the butterfly on the blades, add the yolks and sugar and program 6 minutes, speed 3 1/2. We take out another larger bowl and reserve.

5. We remove the butterfly from the blades, add the chocolate and grate it by programming 10 seconds, speed 7. We lower the remains of the walls and program 3 minutes, 50º, speed 2.

6. We add the butter and program 10 seconds, speed 3. We pour this mixture into the bowl where we had the yolks with the sugar and mix carefully.

7. Then we incorporate the whipped egg whites that we had reserved at the beginning in two batches, moving in an enveloping way until we get a homogeneous mixture.

8. We pour the mousse in the mode where we had previously placed the sponge cakes. Once we have put the mousse we have to cover it with the remaining biscuits, also bathing them in the mixture of water and rum. We cover with transparent film and reserve in the refrigerator.

9. 

10. If we do not have icing sugar, we are going to start doing it, pulverizing 80 gr of white sugar in progressive speed 5-10 for 30 seconds. Be careful, the glass has to be dry. We remove the sugar and reserve.

11. We wash and cool the glass (with cold water or by chopping some ice cubes that we will then throw away) -to mount well both the glass and the cream must be very cold-.

12. We put the butterfly on the blades and the cream in the glass -if we add 1 tablespoon of Philadelphia cheese our cream will be even more consistent-. We put the Thermomix to work in speed 3 1/2 without programming time. When it is ready, we stop the machine and add the icing sugar. We integrate the sugar with the cream helping us with the spatula, with enveloping movements.

13. We pour the cream into a pastry bag with a curled nozzle and reserve it in the refrigerator.

14. We unmold the cake. To do this, we remove the plastic with which we have covered the last batch of cakes, place a plate on top of the mold and turn the cake over to unmold it. Then we remove the plastic wrap that we put at the beginning.

15. We decorate with the whipped cream and finish decorating it as we prefer: with chocolate shavings, sprinkling with cocoa powder ... or putting the two eyes to turn it into a delicious ghost.