Chocolate cake with rum
Makes 12 slices
For the cake mix:
250 g fine dark chocolate (70 % cocoa content)
350 g butter
pinch of salt
220 g icing sugar
150 g ground hazelnuts
150 g ground walnuts
3 tbsp rum
butter for the baking tin
Grease a springform (24 cm diameter) and line with baking parchment. Preheat the oven to 160 °C (Gas Mark 2.5). Break the chocolate into pieces and melt over a bain-marie with the butter. Then take out of the bain-marie and leave to cool slightly.
Separate the eggs. Whip the egg whites with the salt in a mixing bowl until stiff with the whisk of a hand mixer. Store in the fridge for later. Beat the egg yolks with the icing sugar with the beater of a hand mixer until light yellow and a thick creamy consistency. Add the warm chocolate and butter mixture in a thin trickle, continuing beating.
Add the ground nuts to the egg yolk cream and stir with a wooden spoon. Add one-third of the whipped egg whites and fold in and then stir in the rest of the egg whites. Turn into the springform, level the top and bake on the middle shelf for approx. 1 hour. After 10 minutes, reduce the oven temperature to 150 °C (Gas Mark 2).
Take the cake out of the oven and leave in the form to cool completely. Then turn out of the form and drizzle with rum.
|Chocolate cake with rum recipe|