Chocolate Rum Cream Cake Recipe2013-05-09
- Yield : 24
- Servings : 24
- Prep Time : 45m
- Cook Time : 20m
- Ready In : 1:05 h
Chocolate Rum Cream Cake
Want to impress your family or your guests? Try the Chocolate Rum Cream Cake recipe, it always works.
Nuts sponge cake, chocolate cream, caramel glaze and rum. Sofisticated, but easy to do. Another delicious dessert from Budapest!
Make a sponge cake dough and bake for 20 min.
Now, you’ll have to make the chocolate cream on bain marie (using a double boiler). If you don’t have a double boiler, you can use a smaller bowl that fits over the top of a saucepan. In the smaller bowl, mix the yolks, milk, sugar and the cocoa stirring well. In the saucepan bring the water to boil, than fit the smaller bowl over the top. Very important: the boiling water should not touch the smaller bowl!! Mix slowly until the cream is thick. Set aside, and when it’s cold, add the butter and mix again.
For the caramel glaze you need again a double boiler (bain – marie). Mix the whites with sugar (120 g) and beat well (in a double boiler) until becomes shiny. In a small pan melt 30 g of sugar. Add over the whites and beat well.
If you ant a delicious chocolate rum cream cake, try to use real rum not flavour. Spread 200 ml of rum on the first layer, then spread the chocolate cream. Cover with the second layer. Top with the caramel glaze.