Flourless Chocolate Rum Cake with Chocolate Glaze

Whipped eggs is what give this cake its structure. Topped with a rich chocolate glaze, its destined to become your favorite cake recipe!

Flourless Chocolate Rum Cake with Chocolate Glaze
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Serves: 12
Whipped eggs is what give this cake its structure. Topped with a rich chocolate glaze, its destined to become your favorite cake recipe!
Ingredients
  • 12 ounces bittersweet or semisweet chocolate, chopped
  • ¾ cup butter or margarine , cut into pieces
  • 6 eggs, separated
  • 12 Tbsp sugar, divided
  • 2 tsp vanilla
  • 1 Tbsp rum
Chocolate Glaze:
  • ½ cup whipping cream
  • ½ cup dark corn syrup
  • 9 ounces bittersweet or semisweet chocolate, finely chopped
Instructions
  1. Stir chocolate and butter in saucepan over low heat until melted and smooth. Remove from heat. Cool to lukewarm, stirring often.
  2. Using electric mixer, beat egg yolks and 6 tablespoons sugar in large bowl until mixture is very thick and pale, about 3 minutes. Fold lukewarm chocolate mixture into yolk mixture, then fold in vanilla extract.
  3. In another bowl, beat egg whites until soft peaks form. Gradually add remaining 6 tablespoons sugar, beating until medium-firm peaks form. Fold whites into chocolate mixture in 3 additions.
  4. Pour batter into a greased springform pan and bake at 350°F for about 50 minutes.
  5. Remove cake from oven and run a knife along the edge of the pan. Allow cake to cool completely in pan.
  6. For Glaze: Bring cream and corn syrup to simmer in a saucepan. Remove from heat, then add chocolate and whisk until melted and smooth.
  7. Remove cake from pan and place on a rack set over a baking sheet. Spread ½ cup glaze smoothly over top and sides of cake. Freeze until almost set, about 3 minutes. Then pour remaining glaze over cake; smooth sides and top, and chill until glaze is firm, about 1 hour.

 [hr]FAQ: Is Rum Gluten Free?

 

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