For those special dinner gatherings you’ve been organising for weeks, a tiny, sophisticated dessert may be the icing on the cake. Everyone loves being wowed by a chocolate dessert, and our chocolate rum torte is no exception. With so many upcoming summer holidays, your imagination is the limit. These paper-thin pieces of cake are perfect with a hot cup of tea or coffee, and they’re perfect for serving at gatherings.
Chocolate rum torte tips
Dark rum, which doesn’t necessarily overshadow the cake, is preferable since it has a sweeter and more complex flavour. The lovely chocolate coating is matched by the equally luxurious cream filling. Chocolate curls are created by dragging a spoon over the surface of slightly melted chocolate. If you want to add some colour, you may also sprinkle over some chocolate chips or other sweets and top with a strawberry or two.
Want to wow your dinner guests or the people you’re having coffee with? Try this recipe for a sophisticated cake. The chocolate rum torte here is to die for.
Chocolate rum torte recipe
Course: Dessert
Cuisine: Global
Difficulty: Easy
Servings: 4-6 servings
Prep time: 25 minutes
Cooking time: 30 minutes
Baking Time: 40 minutes
Ingredients
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3 eggs
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90g castor sugar
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60g self-raising flour
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30g cocoa
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2 tbsp. corn oil
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250ml double cream
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3 tbsp. rum
- For the decoration
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2-4 tbsp. evaporated milk
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120g plain chocolate
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chocolate curls
Method
- Line and grease a deep cake tin.
- Whisk eggs and sugar together until mixture is pale and thick. Sift flour and cocoa together.
- Fold into egg mixture with corn oil.
- Turn into prepared tin and bake in a 180°C oven for about 40 minutes. Remove from tin and leave to cool before cutting in half.
- Whip cream until it forms soft peaks. Fold in 2 tablespoons rum. Use the cream to sandwich cake together.
- Heat evaporated milk and remaining rum slowly together until hot. Remove from heat and add chocolate, broken in pieces, all at once.
- Stir until chocolate has dissolved. Cool until just warm, and is of a coating consistency. Thin with a little more evaporated milk if necessary.
- Pour icing over top of cake. Decorate with chocolate curls.