Chocolate Butter Cake with Rum Cream Sauce

By susanwadle

From Susan Wadle and Nick Stellino

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

Details

Servings 6
Adapted from nickstellino.com

Preparation

Step 1

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.