Flourless Chocolate Rum Cake Recipe
If you’re in the mood for a rich, indulgent dessert that’s full of depth and flavor, this Flourless Chocolate Rum Cake is the perfect treat to satisfy your cravings. With its dense, fudgy texture and the slight kick of dark rum, this dessert is an ideal choice for special occasions or even a cozy tea time. The recipe is simple yet yields an extraordinary result that will impress your guests. Whether you’re serving it after a hearty meal or enjoying it with a warm cup of coffee or masala tea, this cake will certainly leave everyone wanting more.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Dark chocolate | 180 grams |
| Butter (unsalted) | 1/2 cup |
| Caster sugar | 1/2 cup |
| Whole eggs (room temperature) | 4 |
| Vanilla extract | 1 teaspoon |
| Unsweetened cocoa powder | 1/2 cup |
| Dark rum | 1/3 cup |
Instructions:
-
Preheat the Oven
Begin by preheating your oven to 180°C (350°F). Grease and flour a 7-inch round cake tin. If you prefer, you can line the bottom with parchment paper to prevent the cake from sticking. -
-
Melt the Chocolate and Butter
Chop the dark chocolate and butter into small pieces. You can melt them together either in the microwave or on the stove, stirring occasionally, until the mixture is smooth and glossy. -
Add the Sugar
Once the chocolate and butter have melted and combined, whisk in the caster sugar until fully incorporated. This will create a smooth base for your cake batter. -
Incorporate the Eggs
Next, add the eggs one at a time, whisking well after each addition to ensure they are fully combined into the batter. -
Add Vanilla, Rum, and Cocoa
Stir in the vanilla extract and dark rum, giving the batter a subtle warmth and depth. Finally, whisk in the unsweetened cocoa powder until the mixture is smooth and free from lumps. -
Bake the Cake
Pour the batter into the prepared tin and smooth the top with a spatula. Place the cake in the preheated oven and bake for 28 to 30 minutes. The cake is done when a toothpick inserted into the center comes out with just a few moist crumbs clinging to it. -
Cool the Cake
Once baked, allow the cake to cool in the tin for 10 minutes. Then, carefully unmold it and transfer it to a wire rack to cool completely. -
Serve
Once the cake has cooled, it’s ready to be served. Enjoy the Flourless Chocolate Rum Cake as a decadent dessert after dinner, or offer it to your guests with a cup of Masala Tea or Coffee for a delightful tea-time treat.
Serving Suggestions:
This cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. The richness of the chocolate and the warmth of the rum make this dessert a luxurious choice for any occasion. Whether you enjoy it plain or with a side of your favorite topping, this Flourless Chocolate Rum Cake is sure to be a crowd-pleaser.
Nutritional Information (per serving, approx. 1/4 of the cake):
- Calories: 350
- Fat: 20g
- Saturated Fat: 12g
- Cholesterol: 100mg
- Carbohydrates: 40g
- Fiber: 4g
- Sugar: 30g
- Protein: 4g
Tips for the Perfect Flourless Chocolate Rum Cake:
- Room Temperature Eggs: Make sure the eggs are at room temperature, as they will incorporate better into the batter, resulting in a smoother texture.
- Quality of Chocolate: The flavor of this cake heavily relies on the chocolate, so use high-quality dark chocolate for the best result.
- Let the Cake Cool: Allowing the cake to cool completely on a wire rack helps to set its structure and prevents it from becoming too soft or gooey.
Flourless Chocolate Rum Cake is an absolute indulgence that takes just a little over 50 minutes to prepare and bake. It’s a perfect balance of chocolatey richness and the warm notes of rum, making it an ideal dessert for any time of day. Whether you’re making it for a special gathering or simply treating yourself, this cake is sure to impress. Enjoy!
