Chocolate torte with rum cream


Ingredients 13
Servings 8
Time

Ingredients

  • 15
    ml
    instant Nescafé coffee granules
  • 60
    ml
    hot water
  • 380
    g
    dark chocolate, broken into pieces
  • 30
    ml
    dark rum, or brandy mixed with rum essence
  • 125
    ml
    sifted cocoa powder
  • 6
    extra-large or jumbo eggs
  • 100
    g
    castor sugar
  • 250
    ml
    cream
  • 15
    ml
    vanilla essence
  • RUM CREAM
  • 250
    ml
    cream
  • 10
    ml
    icing sugar
  • 10
    ml
    dark rum
 

Method

 
Butter a 26 cm round cake pan and line base with buttered waxed paper. Preheat oven to 180 ºC. Combine coffee granules, water and chocolate in a bowl over boiling water, stirring gently until melted. Remove from stove and add rum and cocoa. Beat eggs and sugar together in a large bowl until thick and light (10 minutes with an electric beater). Whip cream and vanilla essence until soft peaks form. Make sure chocolate mixture is still smooth (stir if it isn't) and fold rapidly into egg mixture. When partially mixed, fold in whipped cream until just combined. Pour mixture into prepared cake pan. Place in a roasting pan of hot water coming halfway up sides of cake pan. Bake in lower part of oven for above 1 hour, or until cake has risen and cracked slightly on top. A skewer plunged into centre should come out clean. Turn off oven and leave cake in it, door slightly ajar, for 30 minutes. Remove from oven and leave cake in roasting pan of water for 30 minutes. Cake can be turned out and served, still slightly warm, or bake it a day ahead and reheat it on its own (not in a roasting pan of water) for 15 minutes at 120 ºC. TO SERVE: Dust with icing sugar and serve with rum cream. RUM CREAM: Whip cream with icing sugar and rum until soft peaks form.
 

Read more on: bake  |  dairy
 

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