When the Irish Foodie’s Cookalongs announced that the April Cookalong would be chocolate themed, I got tremendously excited!! My mind was racing with ideas about what to make and THEN I remembered that I invested in a ‘How to make your own Raw Chocolate Kit’. That came out and I whipped up some beautifully creamy bittersweet bars of chocolate in preparation for these chocolate and rum cakes for the chocolate cookalong.
They were gobbled up after the Chili con Cacao.
The recipe is Nigella Lawson’s and I added in a tipple of some rum just to give it that extra ooomph!
70g soft unsalted butter
350g Pure Raw chocolate
150g castor sugar
4 large eggs, beaten
A pinch of salt
1 teaspoon vanilla extract
50g plain flour
6 individual pudding moulds, buttered (I used ramekins)
Tipple of Dark Rum, about 4-5 tblspns
Heat the oven to 200°C. Place a clean baking tray in the oven.
Butter the ramekins/moulds.
Heat a pot of water to about 50°C and place a heat proof bowl in to it.
Add in the chocolate to the heatproof bowl and allow to melt.
In a separate mixing bowl, cream the butter and sugar.
When pale and fluffy add in the beaten eggs, vanilla extract and pinch of salt.
Sift in the flour and whisk together to combine all the ingredients.
Add in your tipple of rum, I used about 4-5 tablespoons of dark rum.
Pour in the chocolatey goodness and mix.
Make sure the mixture is combined and all ingredients are mixed well.
Pour in to ramekin dishes/moulds.
Remove the dry baking tray from the oven and place the ramekins on it.
Place in the centre of the oven and bake for 10-12 minutes.
When the cakes are ready, pop them on to a plate, sprinkle with icing sugar and devour the creamy richness with a kick!