Chocolate Butter Cake with Rum Cream Sauce

From Susan Wadle and Nick Stellino

Chocolate Butter Cake with Rum Cream Sauce
Adapted from nickstellino.com
Chocolate Butter Cake with Rum Cream Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Adapted from nickstellino.com

Ingredients

  • Batter:

  • 1 1/2

    cups all purpose flour

  • 1

    T baking powder

  • Pinch of salt

  • 1

    cup granulated sugar

  • 3

    eggs

  • 1/2

    (1 stick) melted unsalted butter

  • 1/2

    cup whole milk

  • 2

    oz semi-sweet or bittersweet, finely chopped or grated

  • Rum Cream Sauce:

  • 4

    T granulated sugar

  • 1

    cup heavy cream

  • 1/4

    cup rum

Directions

To prepare batter: In a large mixing bowl, combine all the dry ingredients. Add the eggs and mix well, stirring with a wooden spoon. Add the melted butter and the milk, and keep stirring until they are incorporated. Fold in the chocolate. Pour the bater into a 9" non-stick or well greased springform pan, place on a cookie sheet and bake for 30 to 35 minutes. Let the cake rest for at least 10 - 15 minutes. Loosen the sides of the cake with a butter knife and then invert it onto a serving dish. Make the Rum Cream Sauce right before serving. To prepare the rum cream sauce: Place all the sauce ingredients in a nonstick saucepan and cook over medium heat until the sauce starts to thicken, about 5 - 6 minutes. Cut the cake into serving slices and serve with a spoonful of sauce on top of each.

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