Chocolate Rum Cake – a delicious recipe with dark rum, bittersweet, TBSPs, sugar, eggs, flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 300 F. Butter and flour 9-inch-diameter springform pan. Boil 1/2 cup rum in heavy small saucepan until reduced to 2 tbsps, about 3 minutes. Cool. Place chocolate and butter in heavy large saucepan; stir over low heat until melted and smooth. Cool slightly. Whisk 1.5 cups sugar, egg yolks, and reduced rum into chocolate mixture.
2
Using electric mixer, beat egg whites in large bowl until stiff peaks form. Fold 1/3 off egg whites into chocolate mixture in saucepan, then fold chocolate mixture into remaining whites. Sprinkle flour over batter. Fold in flour just until blended. Transfer batter to prepared pan.
3
Bake cake until top puffs and cracks and tester inserted into center comes out with very moist crumbs attached, about 45 minutes. Cool completely in pan on rack. (Can be made 1 day ahead. Cover tightly and store at room temperature.)
4
Using electric mixer, beat cream, remaining 1 tbsp rum, and 1 tbsp sugar in mediumbowl until soft peaks form. Cut around cake pan sides. Remove pan sides from cake. Cut cake into wedges. Serve with sweetened rum whipped cream.
1534
kcal
Calories
102
g
Fat
132
g
Carbs
26
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1/2 CUP plus 1 TBSP dark rum, 9 oz bittersweet (not unsweetened) or semisweet chocolate, chopped, 15 TBSPs (2 sticks minus 1 TBSP) butter, cut into 1/2-inch cubes, 1.5 CUPs plus 1 TBSP sugar, and more.
Yes, Chocolate Rum Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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