Cherry chocolate rum cake
Time: 20 min. preparation time, 50 min. baking time
Nutrition: Calories ca 482 / Protein 7g / Carbohydr. 52g / Fat 24g
Ingredients (12 servings)
|500 g||cherries (stoned)|
|250 g||all-purpose flour|
|240 g||butter (melted)|
|150 g||chocolate (chopped)|
|1||vanilla bean (seeds)|
|4 tbsp||cocoa powder|
|3 tsp||baking powder|
|200 ml||red wine|
|confectioner’s sugar to garnish|
|butter to grease|
frying pan, lighter, standing mixer or hand mixer with beaters, oven, baking pan, large bowl, whisk, cooking spoon, small bowl
Port wine, 2008
Port is the ideal companion to this sweet chocolate dessert. Matured for a couple of years in barrels, the red wine emphasizes the rum aroma with its slightly spicy taste.
Preheat oven to 170°C/340°F. Beat eggs until foamy. Slowly add in most of the sugar and beat until fluffy and pale.
standing mixer or hand mixer with beaters, oven
6 eggs / 200 g sugar
Now, add in seeds of the vanilla bean and most of the rum and melted butter. Beat until well combined.
1 vanilla bean / 7 tbsp rum / 240 g melted butter
In a large bowl, mix flour, cocoa powder, some cornstarch, baking powder, cinnamon, and a pinch of salt in a large bowl.
large bowl, whisk
250 g all-purpose flour / 4 tbsp cocoa powder / 2 tbsp cornstarch / 3 tsp baking powder / 1 tsp cinnamon / salt
Add dry ingredients to the mixture and beat until a smooth batter forms.
Add chopped chocolate and beat to combine.
150 g chocolate
Now, carefully fold in two thirds of the drained cherries.
350 g cherries
Transfer the batter into a greased baking pan. Smooth out the top and bake in a preheated oven at 170°C/340°F. for approx. 50 – 60 min. until fully set. A wooden skewer inserted in the center should come out clean. Let cool on a cake rack.
oven, baking pan, cooking spoon
butter to grease
Before serving, caramelize remaining sugar in a pan. Add remaining cherries and stir to coat.
50 g sugar / 150 g cherries
Add remaining rum. Then, stand back and flambé.
frying pan, lighter, cooking spoon
2 tbsp rum
Now, add red wine and let simmer for 2 – 4 min. until the alcohol has evaporated.
frying pan, cooking spoon
200 ml red wine
In the meantime, dissolve remaining cornstarch in some water. Add mixture to the sauce until thickened to desired consistency. Serve hot cherries on top of a piece of the cake. Add some confectioner’s sugar to liking.
1 tbsp cornstarch / 1 tbsp water / confectioner’s sugar to garnish