Recipe: Delicious Flourless Chocolate Rum Cake with Chocolate Rum Glaze

recipe delicious flourless chocolate rum cake with chocolate rum glaze

Flourless Chocolate Rum Cake with Chocolate Rum Glaze. Flourless Chocolate Rum Cake with Chocolate Rum Glaze Brandon. Imagine a chocolate rum truffle, make it just a little bit lighter in texture, and you have this sinful cake. Flourless Chocolate Rum Cake with Chocolate Rum Glaze.

Flourless Chocolate Rum Cake with Chocolate Rum Glaze Allow cake to cool completely in pan. For Glaze: Bring cream and corn syrup to simmer in a saucepan. Remove from heat, then add chocolate and whisk until melted and smooth. You can cook Flourless Chocolate Rum Cake with Chocolate Rum Glaze using 13 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Flourless Chocolate Rum Cake with Chocolate Rum Glaze

  1. Prepare 1 cup of Semisweet or Dark Chocolate, Coarsely Chopped.
  2. You need 1/2 cup of Cubed Butter.
  3. You need 1/2 cup of Sugar.
  4. Prepare 4 of Eggs.
  5. It’s 1 1/2 tsp of Vanilla Extract.
  6. It’s 1/2 cup of Cocoa Powder.
  7. You need 33/100 cup of Dark or Light Rum.
  8. You need 1 small of Saucepan.
  9. Prepare 1 of Mixing Bowl.
  10. Prepare of Chocolate Rum Glaze.
  11. You need 4 oz of 2/3 Dark Chocolate, Coarsely Chopped.
  12. Prepare 3 tbsp of Butter.
  13. Prepare 1 tbsp of Rum.

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.

Flourless Chocolate Rum Cake with Chocolate Rum Glaze instructions

  1. Preheat Oven 375°F.
  2. Grease 8” baking pan and set aside.
  3. In small saucepan over low heat, melt together chocolate and butter, stirring until smooth..
  4. Remove from heat, transfer to mixing bowl, and mix in sugar..
  5. Beat in eggs one at a time, mixing until smooth between each addition..
  6. Stir in vanilla extract, cocoa powder and rum until well mixed..
  7. Pour batter in pan and bake for 25-30 minutes.
  8. Insert a toothpick into the center. The toothpick should be relatively clean with few crumbs..
  10. In small saucepan melt together chocolate and butter, mixing until smooth..
  11. Stir in the rum, spread evenly over cooled cake..

In the meantime, make the glaze. To make the glaze: In a small saucepan, over medium high heat, combine the butter, sugar, rum and water. I may add a little cinnamon to this one next time. Invert the cake onto another wire rack; do not re-invert. Immediately brush the top and sides of the cake with all of the rum syrup.

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