READY IN: 30mins
INGREDIENTS 6ouncesdark chocolate, coarsely chopped 1⁄2 cupbutter, cubed 1⁄2 cupdemerara sugar 5eggs 1teaspoonvanilla extract 1⁄2 cupcocoa powder 1⁄3 cuprum (dark or light) chocolate- rum glaze 4ouncesdark chocolate, coarsely chopped 3tablespoonsbutter 1tablespoonrum 1⁄2 teaspoonvanilla extract
DIRECTIONSMelt 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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