🍽️ Moist Chocolate Cake with Rum Flavor

Name: Moist Chocolate Cake with Rum Flavor
Total time: 30 min
Yield: 4 servings
Ingredients: 150 g peeled, ground almond kernels; 300 g dark chocolate couverture; 1 tbsp cocoa powder; 5 eggs; 80 g sugar; 4 tbsp rum; 1 pinch salt; 125 g flour; 50 g cornstarch; 1.5 tsp baking powder; 150 g soft butter; 250 g whipping cream; 100 g dark chocolate; 350 g dark chocolate couverture; 20 g palm oil; chocolate shavings (for sprinkling); 150 g whipping cream

1150 kcal · 30 min · 4 servings

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Ingredients

150 g peeled, ground almond kernels
300 g dark chocolate couverture
1 tbsp cocoa powder
5 eggs
80 g sugar
4 tbsp rum
1 pinch salt
125 g flour
50 g cornstarch
1.5 tsp baking powder
150 g soft butter
250 g whipping cream
100 g dark chocolate
350 g dark chocolate couverture
20 g palm oil
chocolate shavings (for sprinkling)
150 g whipping cream

Instructions

1. Roughly chop the chocolate and add it to the cream.
2. Heat the mixture until the chocolate has completely melted.
3. Let the chocolate cream cool down.
4. Then chill the cream thoroughly in the refrigerator.
5. Crush the chocolate coating and melt it using a hot water bath.
6. Stir the cocoa powder into the melted chocolate coating.
7. Separate the eggs and set the egg yolks aside.
8. Beat the egg yolks until frothy using an electric hand mixer.
9. Add the sugar gradually and mix it in.
10. Add the rum to the egg yolk mixture.
11. Beat the egg whites with a pinch of salt until stiff.
12. Fold the stiffly beaten egg whites into the egg yolk mixture.
13. Sprinkle flour, starch, and baking powder over the egg mixture.
14. Add the melted chocolate coating, ground almonds, and butter.
15. Mix everything gently until a homogeneous dough forms.
16. Preheat the oven to 180 degrees Celsius with top and bottom heat.
17. Line the bottom of a springform pan with baking paper.
18. Pour the dough into the pan and smooth the surface.
19. Finish baking the dough in the preheated oven.
20. Whip the well-chilled chocolate cream.
21. Take a quarter of the whipped cream and spread it on the bottom cake layer.
22. Place the second cake layer on top and press it down gently.
23. Place the third and fourth layers on top in the same manner.
24. Spread the remaining chocolate cream in a dome shape on the fourth layer.
25. Coat the edge of the cake thinly with the remaining chocolate cream.
26. Whip fresh cream until stiff.
27. Spread the white cream in a dome shape onto the cake surface.
28. Sprinkle the cake with chocolate shavings.
29. Cut a strip about 12 cm wide from baking paper or foil.
30. The length of the strip should match the circumference of the cake.
31. Place the strip on a larger backing of baking paper or a cake rack.
32. Melt the dark chocolate coating.
33. Spread the melted chocolate quickly and evenly thickly onto the strip.
34. Let the chocolate become semi-firm.
35. Wrap the strip around the cake.
36. Press the strip gently.
37. Remove the baking paper or foil.
38. Gently press the upper edge of the chocolate strip inwards in a wavy pattern.
39. Place the cake in a cool spot.

Nutrition per serving

kcal: 1150
Protein: 14 g · Fett/Fat: 88 g · Carbs: 62 g