An idea can change a crumbled cake!


Remember the crumbled cake about which I had mentioned in the earlier post! With the pieces of crumbled cake and a scoop of vanilla ice cream on top of each piece, I made a delicious dessert and had it after our dinner....*smiles*.....Well, I was able to cut two decent triangular pieces out of the crumbled pieces for the photo sessions...*winks*...

Flourless Chocolate Rum Cake


Ingredients:
Recipe Source: Pastry Affair

Dark or semi-sweet chocolate, coarsely chopped - 1 cup (6oz)
Butter, cubed - 1/2 cup
Sugar - 1/2 cup
Eggs, large - 4
Vanilla extract - 1 1/2 tsp
Cocoa powder - 1/2 cup
Rum or Water - 1/3 cup

Method:
  • Preheat oven to 190 C. Grease an 8" tin and keep aside.
  • In a small saucepan over low heat, melt together the chocolate and butter, stirring until smooth.
  • Remove from heat and transfer to a mixing bowl and mix in the sugar.
  • Beat in the eggs, one at a time, mixing until smooth between each additions.
  • Stir in the vanilla extract, cocoa powder and rum until well mixed. 
  • Pour batter into the pan and bake for 35-40 mins or until a toothpick inserted into the center comes out clean with few crumbs. Do not over-bake the cake else the cake will become dry.
  • Allow the cake to cool in pan for 5 mins before inverting onto a serving plate.