Chocolate Butter Cake with Rum Cream Sauce
From Susan Wadle and Nick Stellino
- 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
Adapted from nickstellino.com
Preheat oven to 375°F.
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.