Chocolate Rum Cake with Fudge Icing
Ingredients
- 200 gr. (7 oz.) plain chocolate, broken into pieces
- 110 gr. (4 oz.) butter/margarine
- 3 eggs, separated
- 110 gr. (4 oz.) dark brown muscovado sugar
- 50 gr. (2 oz.) dark rum
- 50 gr. (2 oz.) ground almonds
- 75 gr. (3 oz.) self raising flour
- 50 gr. (2 oz.) butter
- 25 gr. (1 oz.) cocoa powder, sifted
- Approx. 2 tbsp. milk
- 225 gr. (8 oz.) icing sugar, sifted
- A little apricot jam to cover cake
- Preheat oven to 170º C
- Grease and line bottom of 20 cm. (8") tin with parchment paper.
Method
Melt chocolate and butter/margarine in a bain marie, then allow to cool slightly.
Place egg yolks and sugar in a large bowl and whisk with an electric whisk until pale and creamy. Add chocolate mixture, rum and mix well. Gently fold in sifted flour and almonds.
Whisk egg whites until stiff but not dry and lightly fold into the mixture.
Turn into prepared tin and gently level the surface. Bake at 170°C, until firm to the touch. Approx. 20-25 minutes in fan oven. Leave to cool in tin for a few minutes and then gently loosen the sides with a knife. Turn out onto baking rack to cool.
Spread with fudge icing. Decorate with chocolate flakes.
Fudge Icing:
Melt butter in a small pan, add sifted cocoa powder and cook for 1 minute. Remove from heat and stir in milk and icing sugar. Beat well until smooth. Cool a little until of a spreading consistency.
Spread a little warmed apricot jam on surface of cake and top with fudge icing.