Small Flourless Rum Chocolate Cake

READY IN: 30mins


  • 6ouncesdark chocolate, coarsely chopped
  • 12 cupbutter, cubed
  • 12 cupdemerara sugar
  • 5eggs
  • 1teaspoonvanilla extract
  • 12 cupcocoa powder
  • 13 cuprum (dark or light)
  • chocolate- rum glaze
  • 4ouncesdark chocolate, coarsely chopped
  • 3tablespoonsbutter
  • 1tablespoonrum
  • 12 teaspoonvanilla extract

  • Melt together chocolate and butter over low heat, stirring until smooth. Remove from heat and transfer to a mixing bowl.
  • Add sugar, mix for 1 -2 minutes until melted.
  • Beat in the eggs one at a time, mixing until smooth between each addition.
  • Stir in the vanilla extract, cocoa powder, and rum until well mixed.
  • Pour batter into the greased 8-inch baking pan and bake for 25-30 minutes at 190°C, or until a toothpick inserted into the center comes out relatively clean with a few crumbs. Do not over-bake or the cake will become dry. Allow cake to cool in pan for 5 minutes before inverting onto a serving plate.
  • Meanwhile, prepare the glaze:in a small saucepan, melt together chocolate and butter, mixing until smooth.
  • Stir in the rum and vanilla extract.
  • Spread evenly over cooled cake.
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