Chocolate rum torte recipe
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Chocolate rum torte recipe

For those special dinner gatherings you’ve been organising for weeks, a tiny, sophisticated dessert may be the icing on the cake. Everyone loves being wowed by a chocolate dessert, and our chocolate rum torte is no exception. With so many upcoming summer holidays, your imagination is the limit. These paper-thin pieces of cake are perfect with a hot cup of tea or coffee, and they’re perfect for serving at gatherings.

Chocolate rum torte tips

Dark rum, which doesn’t necessarily overshadow the cake, is preferable since it has a sweeter and more complex flavour. The lovely chocolate coating is matched by the equally luxurious cream filling. Chocolate curls are created by dragging a spoon over the surface of slightly melted chocolate. If you want to add some colour, you may also sprinkle over some chocolate chips or other sweets and top with a strawberry or two.

Want to wow your dinner guests or the people you’re having coffee with? Try this recipe for a sophisticated cake. The chocolate rum torte here is to die for.

Chocolate rum torte recipe

Chocolate rum torte recipe

Recipe by Gary Dunn

Course: Dessert

Cuisine: Global

Difficulty: Easy

Servings: 4-6 servings

Prep time: 25 minutes

Cooking time: 30 minutes

Baking Time: 40 minutes

Total time: 1 hour 

Ingredients

  • 3 eggs

  • 90g castor sugar

  • 60g self-raising flour

  • 30g cocoa

  • 2 tbsp. corn oil

  • 250ml double cream

  • 3 tbsp. rum

  • For the decoration

  • 2-4 tbsp. evaporated milk

  • 120g plain chocolate

  • chocolate curls

Method

  • Line and grease a deep cake tin.
  • Whisk eggs and sugar together until mixture is pale and thick. Sift flour and cocoa together.
  • Fold into egg mixture with corn oil.
  • Turn into prepared tin and bake in a 180°C oven for about 40 minutes. Remove from tin and leave to cool before cutting in half.
  • Whip cream until it forms soft peaks. Fold in 2 tablespoons rum. Use the cream to sandwich cake together.
  • Heat evaporated milk and remaining rum slowly together until hot. Remove from heat and add chocolate, broken in pieces, all at once.
  • Stir until chocolate has dissolved. Cool until just warm, and is of a coating consistency. Thin with a little more evaporated milk if necessary.
  • Pour icing over top of cake. Decorate with chocolate curls.

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