Chocolate Rum Torte Recipe

You will need.....       3 eggs

                               3 oz. castor sugar                                  

                               2 oz. self-raising flour

                               1 oz. cocoa

                               2 tablespoons corn oil

Preparation Time      1/4 pint double cream

25 minutes                 3 tablespoons rum

                               For the decoration:

Cooking Time           2-4 tablespoons evaporated milk

30 minutes                4 oz. plain chocolate

                              chocolate curls

Oven setting           

350ºF; Gas Mark 4    

                            

Line and grease a 7-inch deep cake tin. Whisk eggs and sugar together until mixture is pale and thick. Sift flour and cocoa together. Fold into egg mixtures with corn oil. Turn into prepared tin and bake in a moderate 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 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 down with a little more evaporated milk if necessary. Pour icing over top of cake. Decorate with chocolate curls. Serves 4-6.

 

Quick Tip

 

Fresh cream goes off quickly so if you want to make this dessert well ahead, fill with a rum flavored buttercream instead of fresh cream. It will then keep for 10 days.

 

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