Juicy Chocolate Rum Corners

by Editorial Staff

Summary

Prep Time	15 mins
Cook Time	15 mins
Total Time	30 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

Beat the butter, sugar and eggs for 10 minutes until frothy. Stir the flour and melted chocolate into the cream mixture.
Spread the dough on a baking sheet lined with baking paper. Bake in the oven at approx. 180 ° C for 15 minutes.
In the meantime, mix the rum and powdered sugar together and pour it onto the hot chocolate cake.
Cut the corners of the rum into pieces approx. 3 x 3 cm.
They can be stored for a long time in a cookie jar and taste better every day!
The corners of the rum are extremely juicy and go well on a mixed pastry plate.
For 80 pieces.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.