Top: Separate the egg whites from the yolks. The egg whites are mixed with a pinch of salt, over which the sugar is gradually added, until a beautiful meringue results. The yolks are mixed with water and oil and added to the egg whites.
Flour, cocoa and baking powder are mixed and poured sifted, in 3-4 stages, over the egg composition. The rum essence is added. With a spatula, mix gently, from bottom to top.
The composition is placed in a rectangular tray lined with baking paper and baked for a maximum of 35-40 minutes. Pass the toothpick test and remove from the oven. Leave to cool.
Raspberry puree: Raspberry and sugar blend. The composition is passed through a sieve. The result is set on fire. When it starts to boil, let it cool.
Mousse base: The yolks are mixed with the starch, over which the warm milk mixed with the sugar is added in a thread. Homogenize and put the composition on the fire. Leave it to boil until a pudding results. The composition is divided into two bowls. In a bowl, put the dark chocolate and mix well, in the second bowl, put half a white chocolate and raspberry puree and mix. Gelatin hydrated in water and melted (I melted it in the microwave for 30 seconds) is divided into two bowls and incorporated well. Whip the cream and add it to the two compositions and let it cool.
Assembly: The worktop is cut in two horizontally. The top is based on syrup (water, rum essence, sugar, preferably sweet or aromatic), put chocolate mousse cream, put the second countertop, syrup, put raspberry mousse cream. Pour the chocolate icing (liquid cream and dark chocolate - 70% cocoa I used) over the raspberry cream in equal proportions: the cream is heated and placed over the chocolate. Stir until completely melted).
Decorate with strawberries.