New Year'S Eve Cake

1. 1

   Beat butter until fluffy, add sugar, then egg yolks one by one. Mix for 20 minutes.

2. 2

   Melt chocolate with espresso in a bain-marie, let cool. Add chocolate to butter mixture, then add rum (and Cointreau).

3. 3

   Carefully fold in stiff egg whites.

4. 4

   Pour the mixture into a buttered 28 cm diameter cake pan and bake at 180 u00b0C for 30 minutes.

5. 5

   Let cake cool, then wrap it tightly in plastic wrap and put it into the fridge for 3 days (this is necessary for the cake to become thoroughly moist, it's worth the wait).

6. 6

   Take out of the fridge 30 minutes before serving. Sprinkle with powdered sugar and serve with a dollop of creme fraiche.

* Per serving · 4 servings · Values may vary.

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