Small Flourless Rum Chocolate Cake – a delicious recipe with chocolate, butter, demerara sugar, eggs, vanilla, cocoa powder. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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
67
g
Fat
76
g
Carbs
22
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 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.
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