Mocha Rum Torte

By JDARK

Ingredients

• 4 eggs
• 1/2 cup caster sugar
• 4 ounces dark chocolate, roughly chopped
• 1/3 cup strong black coffee
• 3/4 cup self-rising flour
• 2 tablespoons dark rum
• 1 tablespoon hot water
• 1 teaspoon sugar
• 1 1/2 cups cream, whipped

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Preheat oven to 350 degrees. Brush two 8-inch shallow round cake tins with melted butter. Line base and sides with baking paper.

Step 2

Warm a large bowl but filling it with very hot water. Stand 1 minute; drain water and dry bowl thoroughly. Add eggs and sugar to warmed bowl. Using electric beaters, beat eggs and sugar for 5 minutes or until thick and pale in color. Place chocolate in a small bowl, stand the bowl over a pan of simmering water; stir until the chocolate has melted. Stir coffee in and remove from heat.

Step 3

Using a metal spoon, fold half the flour into the egg mixture alternately with half the melted chocolate. For in remaining flour and chocolate; stir until mixture is smooth. Spoon mixture into prepared tins; smooth surface. Bake 30 minutes or until skewer comes out clean when inserted into the center of each cake. Leave cakes in tins for 10 minutes before turning onto wire racks to cool. Combine rum with hot water and sugar in a small bowl. Brush warm rum mixture over warm cakes. Cool completely.

Step 4

Place one cake on serving plate; spread the cake evenly with 1/3 of the whipped cream. Place other cake on top. Spread top and sides with remaining whipped cream.