This week our Sinful Sunday treat is a really easy flourless cake for chocaholics. It’s like making one big decadent chocolate truffle. But be warned, thanks to the rum, it’s not entirely suitable for kids.
For the cake
115g unsalted butter (use a good quality butter like Lurpak)
175g dark chocolate, chopped or smashed (like Lindt 70%)
½ cup sugar (I used Organic orange blossom sugar)
2 large organic eggs
½ cup of cocoa powder
1 ½ teaspoons vanilla extract
1/3 cup good quality rum
For the chocolate rum glaze
120g dark chocolate, chopped or smashed
1 tablespoon rum
EQUIPMENT AND PREP
1 Small (25cmx4cm) cake tin or tart pan. I used a loose based, non-stick fluted tart tin, availible at Yuppiechef. Butter the tin to make sure the cake doesn’t stick.
Preheat the oven to 190°C.
Place the chocolate and butter together in a glass bowl and microwave on low to melt. Be careful to not overheat the mixture. Keep checking it and stirring until the chocolate has melted and combined with the butter into a smooth mixture.
Add the sugar and mix until smooth.
Add the eggs one at a time. Completely incorporate the first egg before beating in the second one.
Add the cocoa powder – pass it through a sieve beforehand to make sure there are no lumps. Mix in well.
Finally add the vanilla extract and rum and mix into a smooth, glossy batter.
Pour the batter into the prepared cake tin or tart pan.
Place on a shelf in the middle of the preheated oven and bake for 25 minutes.
Keep an eye on it though – if you see the top darkening too much, cover with a layer of baking paper while it finishes baking.
When done (a toothpick inserted into the centre comes out relatively clean bar a few crumbs), remove from the oven and allow to cool before removing from the cake tin.
While the cake is baking, make the chocolate rum glaze. Place 120g dark chocolate and 45g butter in a clean bowl. Melt the chocolate and butter together in the microwave, stirring until it becomes a glossy, smooth mixture. Add 1 tablespoon of rum and mix until incorporated.
When the cake is cool, turn it out onto a serving plate and pour the glaze over it, spreading the glaze evenly over the cake. We allowed it to cool then topped it off with some fresh strawberries and blueberries and a dusting of icing sugar for prettiness.
This really is better completely cooled so let it rest before serving. Serve on its own or with some vanilla bean ice-cream.
To read our previous Sinful Sunday post featuring a gorgeous lemon souffle pudding, click here.