Hello everybody, it is Jim, welcome to our recipe site. Today, I will show you a way to prepare a special dish, flourless chocolate rum cake with chocolate rum glaze. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
Flourless Chocolate Rum Cake with Chocolate Rum Glaze is one of the most popular of current trending meals in the world. It’s easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look wonderful. Flourless Chocolate Rum Cake with Chocolate Rum Glaze is something that I have loved my whole life.
Stir in vanilla extract, cocoa powder and rum until well mixed. The toothpick should be relatively clean with few crumbs. This Flourless Chocolate Rum Cake melts in your mouth like a rich, chocolate truffle. The cake itself is flourless (this is for you, gluten-free friends!) and sets using eggs and a hint of cocoa powder.
To get started with this particular recipe, we have to first prepare a few components. You can have flourless chocolate rum cake with chocolate rum glaze using 13 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Flourless Chocolate Rum Cake with Chocolate Rum Glaze:
- Get 1 cup Semisweet or Dark Chocolate, Coarsely Chopped
- Get 1/2 cup Cubed Butter
- Make ready 1/2 cup Sugar
- Get 4 Eggs
- Get 1 1/2 tsp Vanilla Extract
- Prepare 1/2 cup Cocoa Powder
- Make ready 33/100 cup Dark or Light Rum
- Take 1 small Saucepan
- Prepare 1 Mixing Bowl
- Get Chocolate Rum Glaze
- Prepare 4 oz 2/3 Dark Chocolate, Coarsely Chopped
- Prepare 3 tbsp Butter
- Get 1 tbsp Rum
For Glaze: Bring cream and corn syrup to simmer in a saucepan. Remove from heat, then add chocolate and whisk until melted and smooth. Remove cake from pan and place on a rack set over a baking sheet. Spread ½ cup glaze smoothly over top and sides of cake.
Steps to make Flourless Chocolate Rum Cake with Chocolate Rum Glaze:
- Preheat Oven 375°F
- Grease 8” baking pan and set aside
- In small saucepan over low heat, melt together chocolate and butter, stirring until smooth.
- Remove from heat, transfer to mixing bowl, and mix in sugar.
- Beat in eggs one at a time, mixing until smooth between each addition.
- Stir in vanilla extract, cocoa powder and rum until well mixed.
- Pour batter in pan and bake for 25-30 minutes
- Insert a toothpick into the center. The toothpick should be relatively clean with few crumbs.
- CHOCOLATE RUM GLAZE
- In small saucepan melt together chocolate and butter, mixing until smooth.
- Stir in the rum, spread evenly over cooled cake.
Remove cake from pan and place on a rack set over a baking sheet. Spread ½ cup glaze smoothly over top and sides of cake. Pour immediately over the cake as soon as you remove it from the oven, slowly so the rum glaze doesn't run over the edges of the cake pan. Original recipe was submitted by Suzanne Stull on. Bête noire is a flourless chocolate cake that gets its silky, ultra smooth, almost custard-like texture from the sugar syrup in the base, as well as from gentle baking.
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