Cakes and Pastries Recipes - Chocolate and Rum Cake

Ingredients

Serves 6:

• 4 eggs

• 7 oz (200 g) sugar

• 7 oz (200 g) dark grated chocolate

• 6 fl oz (180 ml) crème fraiche

• 7 oz (200 g) sifted flour

• 2 tbsp rum

• 3/4 oz (20 g) butter

• 1 3/4 oz (50 g) confectioners' sugar

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Method:

1. Preheat the oven to 410°F/210°C.

2. Quickly beat the eggs to omelet texture. Stir in the sugar. Cook in a double boiler over low heat, whisking all the time, for about 10 min, until the mixture thickens. Remove from the double boiler.

3. Carefully fold in the chocolate with a wooden spatula. Add the crème fraiche and finally the flour and the rum.

4. Line a cake pan with baking paper and grease. Pour in the batter and bake for 30 min. Check for doneness by sticking a knife blade into the center of the cake; it should come out clean.

5. Turn out the cake and leave to cool completely before serving.

6. Dust with confectioners' sugar. Serve.