Description:
This decadent Flourless Chocolate Rum Cake delivers a rich, dark chocolate experience with a delightful boozy twist. For a non-alcoholic option, simply replace the rum with coffee and still enjoy a divine treat. This easy-to-make, gluten-free dessert is perfect for your next dinner party. Serve it as is or with a scoop of ice cream for a truly indulgent treat!
Cuisine: Continental
Course: Dessert
Diet: Vegetarian
Ingredients:
- 180g Dark chocolate
- 1/2 cup Unsalted Butter
- 1/2 cup Caster Sugar
- 4 Whole Eggs, at room temperature
- 1 teaspoon Vanilla Extract
- 1/2 cup Unsweetened Cocoa Powder
- 1/3 cup Dark Rum
Prep Time: 20 minutes
Cook Time: 30 minutes
Instructions:
- Preheat the oven to 180°C (350°F). Grease and flour a 7-inch round cake tin, lining the bottom with parchment paper (optional).
- Chop the dark chocolate and butter into small pieces. Melt them together either in the microwave or on the stovetop, stirring until smooth.
- Whisk in the caster sugar until fully combined.
- Add the eggs one by one, whisking well after each addition. Stir in the vanilla extract and dark rum (or coffee for a non-alcoholic version).
- Sift in the unsweetened cocoa powder and whisk until smooth.
- Pour the batter into the prepared cake tin and bake for 28-30 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.
- Let the cake cool in the tin for 10 minutes before carefully unmolding it. Cool completely on a wire rack.
Serve your Flourless Chocolate Rum Cake as a delightful dessert after a meal, or enjoy it during tea time with a cup of Masala Tea or coffee. It’s a truly irresistible treat!
