Cake with Rum and Chocolate

"An intoxicating taste and aroma all brought together in a single bite."
Preparation25 min.
Cooking45 min.
Тotal70 min.
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  • chocolate - 9 oz (250 g) natural, cooking
  • powdered sugar - 2/3 cup (150 g)
  • butter - 1/3 cup (80 g)
  • eggs - 4
  • walnuts - 2 1/3 tbsp (35 g)
  • almonds - 1/5 cup (70 g)
  • coffee - 3 tsp, finely ground
  • rum - 3 tablespoons
  • salt - 1 pinch


Heat the butter in a pan in a water bath and add the crushed chocolate to it. Stir until melted and homogenized. Lightly toast the nuts in a dry pan or in the oven and mix 2-3 tablespoons of powdered sugar with the coffee.

Separately, beat the egg yolks with the remaining sugar to whitening and add the nuts, sugar-coffee mixture, melted chocolate and the rum. Finally, mix in the already whisked to snow egg whites with a pinch of salt. Put the cake mixture into a form with a diameter of 10 1/4″ (26 cm), covered with baking paper.

Put the cake to bake in a heated 338°F (170 °C) oven for about 40 minutes. Allow it to cool for one night, before inverting it onto a tray and serving it. You can add the chocolate that's been melted with a few tablespoons of rum.


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