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For the counter I separated the eggs, the egg whites together with 4 tablespoons of sugar I beat the foam. Over the yolks I added the baking soda, then I mixed.
I incorporated the yolks little by little into the egg white mixture, mixing with a spoon from the bottom up. In the same way I incorporated flour in the rain, and at the end I put vanilla essence. I poured the dough in a tray (20x30) greased and lined with baking paper, and I put the tray in the preheated oven for about 30 minutes, or until it passes the toothpick test.
When it was ready, I let the dough cool, then I portioned it into equal pieces. Meanwhile, I prepared the syrup: in a saucepan, over low heat, I melted the margarine, then I added the sugar, stirring until it melted.
I then added cocoa, rum essence and milk, letting the syrup boil for 2-3 minutes. I let the syrup cool completely. I passed the pieces of countertop through the chocolate syrup, then I rolled them in coconut and ground walnut.
The cakes are even tastier if eaten the next day. Good appetite!
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