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.

Comments

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