Mini Chocolate Rum Cakes
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
ready in 1 hr 15 min.
Ready in
Ingredients
for
12
- For the cakes
- soft butter (for the cake tins)
- ⅘ cup raisins
- ⅛ cup Rum
- ½ cup butter (scant)
- 3 ½ ozs Dark chocolate (for cooking)
- ⅜ cup milk
- 1 egg
- ⅜ cup Sour cream
- ½ cup sugar (scant)
- 1 ¼ cups all-purpose flour
- 0.333 cup ground Walnut
- 1 tsp Corn starch
- 1 tsp Baking powder
- ½ tsp ground cinnamon
- 2 Tbsps cocoa powder
- To garnish
- 11 ozs Dark chocolate (for cooking)
- ⅔ cup cream
- 0.333 cup butter (chopped)
- 2 Tbsps cocoa powder (plus extra to decorate)
Preparation steps
1.
Heat the oven to 180°C (160°C in a fan oven), 350°F, gas 4 and grease 12 mini cake tins with butter.
2.
Gently heat the raisins and the rum and leave to steep.
3.
Heat the butter in a pot and add the chocolate. Once melted, remove from the heat.
4.
Mix together the milk, egg, sour cream and the sugar with an electric whisk. Mix the flour, walnuts, cornflour, baking powder, cinnamon, cocoa and a pinch of salt in a separate bowl.
5.
Add the wet ingredients (the chocolate-butter mixture and the milk mixture) to the dry ingredients and stir well to create a homogeneous mixture. Fold in the rum and raisins and transfer the mixture to the prepared baking tins. Bake for 20-25 minutes, then remove from the oven, leave to cool and knock out of the tins onto a wire rack. Leave to cool completely.
6.
To make the glaze, place the chopped chocolate in a bowl and heat the cream. Pour the hot cream over the chocolate and stir until the chocolate has dissolved. Stir in the butter and the cocoa and leave to cool.
7.
Stir thoroughly and then spread onto the cakes and dust with cocoa powder.
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