Chocolate and rum cream dessert cake

Sensational Chocolate and Rum Cake

If you're a chocolate lover, this sensational cake is sure to become your favorite! With a fluffy base, decadent cream, and a glossy glaze, this dessert not only looks great but tastes absolutely irresistible. Whether you serve it at a birthday, a party, or simply to indulge yourself, this cake will definitely impress everyone.

Preparation time: 40 minutes
Baking time: 30-35 minutes
Total time: 1 hour and 15 minutes
Servings: 12-14 servings
Calories (per serving): approximately 350 kcal

Ingredients

For the base:
- 6 large eggs
- A pinch of salt
- 180 g sugar
- 2 tablespoons cold water
- 2 tablespoons oil
- 100 g ground hazelnuts
- 50 g flour
- 1 teaspoon baking powder
- 1 small packet of ladyfingers

For the chocolate rum cream:
- 75 g flour
- 1 packet of cocoa pudding + rum
- 150 g sugar
- 1 liter of milk
- Rum essence to taste
- 100 g butter

For the glaze and decoration:
- 100 g dark chocolate
- 80 ml liquid cream
- Chopped nuts
- Colorful sprinkles (optional)

For the syrup:
- Water
- Sugar
- Rum essence

Preparation

Step 1: Preparing the base

1. Separating the eggs: Start by separating the egg whites from the yolks. It's important that the bowl you use for beating the egg whites is clean and dry to achieve a fluffy meringue.
2. Beating the egg whites: In a bowl, add the egg whites and a pinch of salt. Use a mixer to beat them until stiff peaks form. Gradually add the sugar while continuing to mix until you achieve a thick and glossy meringue.
3. Adding water and yolks: Carefully incorporate the cold water, then add the yolks previously mixed with the oil. Use a spatula to avoid losing air in the mixture.
4. Incorporating dry ingredients: In another bowl, combine the ground hazelnuts, flour, and baking powder. Add this mixture to the egg foam in two additions, gently folding each time.
5. Baking the base: Pour the mixture into a baking pan lined with parchment paper (26 cm diameter) and bake in a preheated oven at 180 degrees Celsius for 30-35 minutes. Check with a toothpick to ensure the base is baked.

Step 2: Preparing the cream

1. Mixing the ingredients: In a saucepan, combine the flour, cocoa pudding, sugar, and gradually add the milk while mixing well to avoid lumps.
2. Thickening the cream: Place the saucepan over low heat and stir continuously until the cream thickens. Once it reaches the desired consistency, remove from heat and add the butter, stirring until completely melted.
3. Cooling the cream: Cover the cream with plastic wrap to prevent a crust from forming and let it cool completely.

Step 3: Preparing the syrup

1. Boiling the syrup: In a small saucepan, add water and sugar (the amount depends on how moist you want the cake) and boil until the sugar dissolves. Add rum essence to taste.

Step 4: Assembling the cake

1. First layer: Place the first layer on a serving plate and generously soak it with the prepared syrup. Spread a portion of the chocolate cream on top.
2. Adding ladyfingers: Dip the ladyfingers in the syrup and place them on top of the cream, then add another layer of cream.
3. Second layer: Place the second layer, soak it, and spread the remaining cream over the cake.

Step 5: Glazing the cake

1. Preparing the glaze: Melt the dark chocolate together with the liquid cream in a saucepan over low heat, stirring constantly to achieve a smooth mixture. Let it cool slightly before pouring it over the cake.
2. Decorating the cake: Pour the chocolate glaze over the cake, allowing it to drip down the sides. Decorate with chopped nuts, chocolate pieces, or colorful sprinkles, depending on your preferences.

Practical Tips

- Choose quality chocolate: The taste of the cake will greatly depend on the quality of the chocolate used. Opt for chocolate with at least 70% cocoa content.
- Rum essence: Adjust the amount of rum essence according to your taste. If you prefer a subtler flavor, add less.
- Cake variations: You can replace the hazelnuts with ground walnuts or almonds for a different flavor. You can also add a layer of fruit between the creams or on top for a delicious contrast.

Frequently Asked Questions

1. Can I use other types of flour?
Yes, you can experiment with whole wheat flour or gluten-free flour, but the texture of the cake will change.

2. How can I keep the cake fresh for longer?
Wrap the cake in plastic wrap and store it in the refrigerator. It will stay fresh for a few days.

3. What drinks pair well with this cake?
A glass of red wine or a strong espresso will perfectly complement the rich flavors of the cake.

A Personal Note

This chocolate and rum cake reminds me of the evenings spent with family, gathering around the table to enjoy a delicious dessert. Each bite is an explosion of flavors that transports you to a world of indulgence. I encourage you to create beautiful memories with your loved ones by serving this special cake!

Enjoy!

 Ingredients: For the base: 6 eggs, a pinch of salt, 180 g sugar, 2 tablespoons cold water, 2 tablespoons oil, 100 g ground hazelnuts, 50 g flour, 1 teaspoon baking powder, 1 small packet of ladyfingers. Chocolate cream with rum: 75 g flour, 1 packet cocoa pudding + rum, 150 g sugar, 1 liter of milk, rum essence to taste, 100 g butter. For glazing and decoration: 100 g dark chocolate, 80 ml liquid cream, chopped hazelnuts, candies, chocolates. For soaking: water, sugar, rum essence.

 Tags:  chocolate and rum cream dessert cake chocolate cake rom flour eggs hazelnuts sugar ladyfingers