Chocolate Rum Cake

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Chocolate Rum Cake
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 45 min.
Preparation

Ingredients

for
1
Ingredients
200 grams
120 grams
6
200 grams
1 pinch
100 grams
100 grams
½ teaspoon
1 teaspoon
1 teaspoon
Orange peel (zested)
2 tablespoons
100 grams
200 grams
1 pinch
1 tablespoon
softened Butter (for the baking pan)
1 tablespoon
Pastry flour (for the baking pan)
100 grams
sliced almonds
white Chocolate figure (such as Flowers)

Preparation steps

1.

Butter the springform pan and dust with flour. 

2.

Separate the eggs. Beat the butter until creamy. Gradually add honey, then stir in the egg yolks one at a time. Continue beating until the mixture is white and fluffy.

Melt chocolate over hot, not boiling water and leave to cool slightly. Beat the egg whites with salt until very stiff.

Stir together the flour and ground poppy seeds. Fold the flour mixture into the egg yolk mixture. Stir in cooled chocolate, vanilla, cinnamon, orange zest and rum. Fold in the egg whites. Pour the mixture into the baking pan and bake in preheated oven at 160°C (approximately 325°F) for 60 minutes. Remove and let cool slightly in the baking pan. Unmold and let cool completely on a wire rack. 

3.

Whip the cream and cream stabilizer. Fold in the brittle.

4.

Slice the cake into two layers. Spread half of the whipped cream on the bottom layer and reassemble. Frost the cake with the remaining whipped cream. Decorate the bottom edge of the cake with sliced almonds. Cover the top with white chocolate shapes.