Small Flourless Rum Chocolate Cake Recipe

Name: Small Flourless Rum Chocolate Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ounces dark chocolate, coarsely chopped; 1/2 cup butter, cubed; 1/2 cup demerara sugar; 5 eggs; 1 teaspoon vanilla extract; 1/2 cup cocoa powder; 1/3 cup rum (dark or light); chocolate- rum glaze; 4 ounces dark chocolate, coarsely chopped; 3 tablespoons butter; 1 tablespoon rum; 1/2 teaspoon vanilla extract

Servings: persons

6 ounces dark chocolate, coarsely chopped
1/2 cup butter, cubed
1/2 cup demerara sugar
5 eggs
1 teaspoon vanilla extract
1/2 cup cocoa powder
1/3 cup rum (dark or light)
chocolate- rum glaze
4 ounces dark chocolate, coarsely chopped
3 tablespoons butter
1 tablespoon rum
1/2 teaspoon vanilla extract

1
Melt together chocolate and butter over low heat, stirring until smooth. Remove from heat and transfer to a mixing bowl.
2
Add sugar, mix for 1 -2 minutes until melted.
3
Beat in the eggs one at a time, mixing until smooth between each addition.
4
Stir in the vanilla extract, cocoa powder, and rum until well mixed.
5
Pour batter into the greased 8-inch baking pan and bake for 25-30 minutes at 190u00b0C, or until a toothpick inserted into the center comes out relatively clean with a few crumbs. Do not over-bake or the cake will become dry. Allow cake to cool in pan for 5 minutes before inverting onto a serving plate.
6
Meanwhile, prepare the glaze: in a small saucepan, melt together chocolate and butter, mixing until smooth.
7
Stir in the rum and vanilla extract.
8
Spread evenly over cooled cake.

971

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 ounces dark chocolate, coarsely chopped, 1/2 cup butter, cubed, 1/2 cup demerara sugar, 5 eggs, and more.

Yes, Small Flourless Rum Chocolate 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.

That's it — enjoy your meal!

Small Flourless Rum Chocolate Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions