Saturday, November 12, 2011

Rum Chocolate Cake

I almost forgot to post this dessert, which may be a sign that I've been in dessert overload lately. I was expecting something as rich and chocolately as the nemesis, but this is a bit more cake-like. The original calls for inverting it at the end and serving it with whipped cream, but I passed on that.

One year ago: Sweet and Sour Pork (still a favourite!)
Two years ago: Peanut Flavoured Potatoes

Rum Chocolate Cake (from Maida Heatter's Book of Great Chocolate Desserts)

4 1/2 tbsp flour
3/4 cup sugar
5 ounces semisweet chocolate
1 tsp dry instant coffee
2 tbsp boiling water
6 ounces butter (3/4 cup), at room temperature
1/4 cup dark rum
6 eggs, separated
1/4 tsp salt

1. Preheat oven to 350F. Butter the sides of an 8" round cake pan (3" deep) or a 2 1/2 quart souffle dish. Place wax paper in the bottom and butter.
2. Sift the flour and sugar together and set aside.
3. Place chocolate in top of large double boiler over hot water on moderate heat (I did this in a frying pan on low).
4. Dissolve coffee in boiling water and pour over chocolate. Cover pot and leave until chocolate is melted (if using a pan, stir over low until melted, being careful not to burn!).
5. Stir chocolate with a wire whisk until smooth. Gradually add butter about 1/2" slice at a time, whisking until smooth after each addition.
6. Whisk in dry ingredients and then the rum. Remove from heat.
7. Place egg yolks in a large mixing bowl and stir lightly with the whisk.
8. Gradually add warm chocolate mixture, stirring well to mix.
9. Add salt to egg whites and beat until they are stiff, but not dry.
10. In two or three additions, fold the whites into the chocolate.
11. Pour mixture into prepared pan and smooth top.
12. Place prepared pan in a larger but not deeper pan and pour in hot water to reach halfway up the sides of the cake pan.
13. Bake for 1 hour and 10 minutes. Remove smaller pan from hot water and place on rack to cool.
14. Serve at room temperature.

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