Cake with Cocoa and Rum
The cocoa and rum give this decadent cake intense flavor. This is the perfect way to end a meal.
- 4 eggs (both whites and yolks)
- 250 gr melted butter
- 250 gr sugar
- 200 gr flour
- 50 gr dark cocoa
- 60 ml black rum
- 250 gr dark chocolate Nestle, melted
- 250 gr cream (35% fat)
- 1 tsp honey
Preheat oven at 180º C.
Cover a cake tin or 8 individual cake tins with flour and butter.
Beat sugar with eggs until mixture whitens and foams.
Add the flour, baking powder and cocoa to the mixture and finally the butter and rum.
Combine all ingredients well.
Empty the mixture in the cake tins (or the larger cake tin) and bake in preheated oven for 45 minutes at 180 ºC and afterwards for another 15 minutes at 160 ºC.
Let cake cool down and then add the glaze.
Heat the cream and combine with the chocolate and honey.
Allow it to cool down and then glaze the cake.