Flourless chocolate rum cake
Dense and decadent chocolate rum cake
Ingredients
- 180 grams dark chocolate
- 112 grams or 1/2 cup unsalted butter
- 100 grams or 1/2 cup granulated sugar
- 4 eggs at room temperature
- 1 tsp vanilla extract
- 40 grams or 1/2 cup unsweetened cocoa powder
- 80 ml or 1/3 cup dark rum
Instructions
- Preheat your oven to 180 C / 350 F. Grease and flour a 7 inch round tin . Line the bottom with parchment (optional).
- Chop the chocolate and butter into small pieces. In the microwave or on stove top , melt together until smooth.
- Whisk in the sugar .
- Whisk in the eggs , one by one , followed by the vanilla extract.
- Whisk in the cocoa until smooth.
- M8x in the rum.
- Pour into pan and bake for 28- 30 minutes until a toothpick inserted in the centre comes out with few moist crumbs.
- Cool in pan for 10 minutes , unmould carefully and cool completely on a wire rack.
Notes
This can be stored in an airtight container for 3 days at room temperature and upto a week in the fridge.
You can replace the rum with 1/3 cup water or 1/3 coffee (1 tsp coffee powder dissolved in 1/3 cup water).
The cake will bubble and rise while in oven and settle down once cooled.
You can bake the same batter in a 6 inch pan at 160 C / 325 F for 45- 50 minutes.
You can replace the rum with 1/3 cup water or 1/3 coffee (1 tsp coffee powder dissolved in 1/3 cup water).
The cake will bubble and rise while in oven and settle down once cooled.
You can bake the same batter in a 6 inch pan at 160 C / 325 F for 45- 50 minutes.