Chocolate Mulled Wine Rum Cake
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 55 mins |
| Total Time | 1 hr 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 50 ml mulled wine
- 5 tablespoon rum
- 200 g dark chocolate
- 175 g butter
- 250 g flour
- 200 g suar, brown
- 1 packet vanilla sugar
- 1 packet baking powder
- 1 pinch (s) salt
- 50 g cocoa
- 4 egg (s)
- Fat and flour for the mold
For the cast:
- 50 g chocolate, white
- 50 ml cream
- 5 g coconut fat
Print Recipe
Pin Recipe Instructions
- Preheat the electric stove: 175 ° C top / bottom heat, fan-assisted air: 150 ° C. Line a box shape with parchment paper.
- Melt the chocolate and butter in a hot water bath. Allow to cool slightly. Mix the flour, brown sugar, vanilla sugar, baking powder, a pinch of salt and cocoa together.
- Beat the eggs with the whisk of the mixer for approx. 3 - 4 minutes until frothy. Gradually stir in the cooled but still liquid chocolate butter. Add flour mixture, mulled wine and rum and stir in briefly.
- Pour the dough into the mold and smooth it out. Bake in the preheated oven for 50 - 55 minutes (make a stick test). Let the cake cool down a little in the tin, then carefully place it on a wire rack.
- For the topping, melt the cream, coconut oil and white chocolate, stir and allow to cool. Pour over the cake and let a little run down the sides.
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