Oct 20, 2012


Do you have some chocolate, rum and crushed toffee bits on hand? If yes, you might want to try this cake which is sinfully rich! Each bite feels just like a cake with a river of chocolate and a candy bar crunchy crust. To be consumed in absolute moderation... if your sweet tooth can handle it! 

Drizzle your rum-spiked cake batter with melted chocolate and top off with a generous layer of crushed toffee and chocolate...bake for thirty minutes and get ready to indulge...!
Crunchy candy crust and a chocolate river running through a moist slice of cake...

Recipe for Rum & Chocolate Cake with a Crunchy Toffee Crust
For a 12 inch/30cm rectangular cake mould

3 eggs
2 tablespoons of rum
120 gr sugar
150gr butter, softened
170gr flour
Pinch of baking powder
Pinch of salt

Chocolate melted with heavy cream (3 parts chocolate, 1 part heavy cream)
Crushed toffee & chocolate (Heath if you live in the US)

Preheat oven to 350F/180C.
In a bowl, whisk the eggs, rum, sugar and butter together. Add the flour, baking powder and salt - mix all until a smooth batter is obtained. Transfer the batter to a cake mould and tap on a hard surface to pop any air bubbles.
Melt the chocolate and heavy cream on medium heat together until all the chocolate has melted and texture is liquid like. 
Drizzle the melted chocolate over the batter (which is already sitting in your cake mould).
Top off with a generous amount of crushed toffee & chocolate.
Bake for 30 minutes. Check with a sharp knife to see if baked- if not, extend by sequences of 10 minutes. 
Remove, let cool and enjoy. 

*Of course, the rum is optional! 

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