Summary

Ingredients

• 280 g butter
• 280 g suar
• 8 egg (s)
• 280 g flour
• 280 g block chocolate, melted
• 125 ml rum, brown
• 350 g powdered suar

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Instructions

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