Flourless Chocolate Rum Cake

Hope you all had a very Merry Christmas and are eagerly looking forward to welcoming the new year. For the first time in years I did not bake a fruitcake this time. I just wanted something different. And when I saw the recipe for this cake, I new it would be the perfect treat.

This is one of those amazing, hassle free, one bowl desserts that can be put together in a few minutes and tastes absolutely heavenly. It is amazingly decadent, rich and intensely chocolaty and the rum in the cake takes it to a whole other level.

The original recipe has a fudge icing with rum in it. I topped the cake with ganache and skipped adding any rum to it, as I knew Anushka would want to lick the ganache bowl clean:). Moreover as much as I love the flavor of alcohol in desserts, even a little too much makes me tired and sleepy. But if you can take it, I'd say got for it.

To make it alcohol free, simple substitute the rum with some coffee. I can only imagine how good that would be!!
Recipe from Pastry Affair.

Flourless Chocolate Rum Cake

Ingredients:

 6 ounces semi sweet chocolate, chopped

1/2 cup butter

1/2 cup sugar

4 large eggs

1 1/2 tsp vanilla extract

1/2 cup cocoa powder, sifted

1/3 cup rum

Method:

Grease and line an 8" round pan. Preheat oven to 190 C/ 375F.

Melt the chocolate and butter over a double boiler, stirring until smooth. Remove from heat and mix in the sugar. Make sure the mixture is only slightly warm and whisk in the eggs one at a time, mixing well until smooth after each addition.

Stir in the vanilla extract, cocoa powder and rum and mix until smooth. Pour into the prepared pan and bake for 25-30 minutes or until a skewer comes out with a few moist crumbs. Take care to not over bake the cake.

Cool in the pan for 5 minutes and invert onto a platter. Cool completely and top with the ganache.

Ganache

Ingredients:

1/2 cup cream

4 ounce dark chocolate, chopped

1 tbs rum (optional)

Method:

Heat the cream just until you see bubbles around the edges. Pour over the chocolate and let it stand for about 1 minute.

Stir until smooth. Stir in the rum if using and once cool spread over the cake.