Chocolate Prune Rum Cake Recipe 395 Food

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CHOCOLATE RUM CAKE



Chocolate Rum Cake image

Luscious Dark Chocolate Rum Cake. The cake can be served plain, or it is delicious with coffee flavored whipped cream.

Provided by Steve P.

Categories     Dessert

Time 1h40m

Yield 10-12 serving(s)

Number Of Ingredients 13

2 cups all-purpose flour, sifted
1/2 cup Meyer's dark rum
1 teaspoon baking soda
1/2 lb sweet butter, softened
1/4 teaspoon salt
1 teaspoon vanilla extract
5 ounces unsweetened chocolate
2 cups granulated sugar
1/4 cup instant espresso coffee powder
3 extra large eggs
1/2 cup boiling water
cold water
1/3 cup Meyer's dark rum

Steps:

  • Adjust rack one-third up from the bottom of the oven and preheat to 325°F.
  • Choose a 9 inch Bundt pan or any other turban tube pan (10 cup capacity).
  • Butter the pan well, then dust the whole inside of the pan with fine, dry plain bread crumbs.
  • Shake out any excess crumbs and set aside.
  • Sift together the flour, baking soda and salt, set aside.
  • Melt chocolate in a small double boiler or microwave on low setting.
  • Set aside to cool slightly.
  • In a 2 cup glass measuring jug dissolve the coffee in the boiling water.
  • Add cold water to the 1 1/2 cup line.
  • Add 1/2 cup of dark rum. Set aside to cool completely.
  • In a large bowl of an electric mixer, cream the butter, add the vanilla and sugar.
  • Add the eggs one at a time, beating until smooth.
  • Add chocolate and beat to mix well.
  • Adjust the machine to low speed, add the dry ingredients and the coffee/rum liquid alternately and gradually to avoid splashing.
  • Scrape the bowl with a spatula, and beat until smooth.
  • Pour into pan, smooth the top to make level.
  • Bake for 1 hour 10 minutes.
  • Test for doneness with a cake tester or a long thin barbecue stick and bake only until the tester comes out clean and dry.
  • Cool in the pan for 15 minutes, then cover with a rack and invert.
  • Remove the pan.
  • Using a pastry brush or any 1 inch bristle paint brush, paint the cake with the extra 1/3 cup of dark rum, it will absorb completely.
  • Leave the cake on the rack to cool.
  • The cake can be served plain, or it is delicious with coffee flavored whipped cream.

PRUNE & CHOCOLATE TORTE



Prune & chocolate torte image

A dinner party favourite

Provided by Good Food team

Categories     Dessert, Treat

Time 1h5m

Number Of Ingredients 10

250g no-soak prunes , halved
4 tbsp brandy
25g cocoa powder
100g plain chocolate (at least 70% cocoa solids), in pieces
50g butter
175g golden caster sugar
4 large egg whites
85g plain flour
1 tsp ground cinnamon
lightly whipped cream or crème fraîche , to serve

Steps:

  • Put the prunes and brandy in a small bowl and leave to steep for about 30 minutes until most of the brandy has been absorbed.
  • Preheat the oven to 190C/Gas 5/fan oven 170C. Grease a 23cm/9in loose-bottomed cake tin or springform tin. Put the cocoa, chocolate, butter and 140g/5oz of the sugar in a pan, add 100ml/31⁄2fl oz hot water and gently heat until the mixture is smooth. Leave to cool slightly.
  • Whisk the egg whites to soft peaks, then gradually whisk in the remaining sugar. Sift the flour and cinnamon over and gently fold in with a metal spoon, until almost combined. Add the chocolate mix and fold in until evenly combined.
  • Pour the mixture into the tin and arrange the prunes over the top (they will sink into the sponge during baking). Sprinkle over any remaining brandy and bake for about 30 minutes until just firm. Serve with cream or crème fraîche.

Nutrition Facts : Calories 311 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 31 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.18 milligram of sodium

CHOCOLATE PRUNE CAKE



Chocolate Prune Cake image

This cake is most, delicious, and it has a perfect texture. You can top it with powdered sugar or icing, if you like. We don't think it needs anything else.

Provided by Scrivener1

Categories     Dessert

Time 1h5m

Yield 14 slices, 14 serving(s)

Number Of Ingredients 8

1 cup prune, pitted and chopped
1 teaspoon baking soda
1 cup boiling water
1 cup butter, softened
1 cup sugar
2 eggs
1 3/4 cups flour
2 teaspoons cocoa

Steps:

  • Preheat oven to 350°F.
  • Prepare bundt pan.
  • Sprinkle soda on prunes.
  • Pour boiling water over and allow to cool.
  • Cream butter and sugar in food processor.
  • Add eggs.
  • Add prune mixture and process for 15 seconds.
  • Gradually add flour sifted with cocoa.
  • Mix until blended with on/off motion.
  • Pour into pan.
  • Bake 45-55 minutes.
  • When cool, turn out.
  • Sprinkle with powdered sugar.

Nutrition Facts : Calories 269.4, Fat 14.1, SaturatedFat 8.6, Cholesterol 61.4, Sodium 216.6, Carbohydrate 34.4, Fiber 1.4, Sugar 19.1, Protein 3

CHOCOLATE, PRUNE & RUM CAKE RECIPE - (3.9/5)



Chocolate, Prune & Rum Cake Recipe - (3.9/5) image

Provided by OralW

Number Of Ingredients 8

9 tablespoons salted butter (1 T softened)
8 ounces pitted prunes (about 1 1/2 cups), finely chopped
1/3 cup dark rum
1 tablespoon molasses
12 ounces bittersweet chocolate, finely chopped
6 large eggs, separated
1/3 cup plus 1/4 cup white sugar
1/2 teaspoon kosher salt

Steps:

  • 1. Heat the oven to 325 degrees F with a rack in the middle position. Coat the bottom and sides of a 9" spring-form pan evenly with the 1 T softened butter). 2. In a 2-cup microwave-safe liquid measuring cup, combine the prunes, rum and molasses. Microwave until the rum is bubbling, 45 to 60 seconds. Let sit for 15 minutes, stirring occasionally. 3. In a medium saucepan over medium heat, melt the remaining 8 tablespoons of butter. Remove from the heat and immediately add the chocolate, then whisk until melted and completely smooth. In a large bowl, whisk together the egg yolks and 1/3 cup of sugar until pale and glossy, about 30 seconds. Slowly add the melted chocolate mixture and continue whisking until smooth. Stir in the prune mixture. 4. Using a stand mixer with a whisk attachment, whip the egg whites and salt on medium-high speed until light and foamy, about 1 minute. With the mixer running, slowly sprinkle in the remaining 1/4 cup of sugar and continue to whip until the whites are thick and glossy and hold soft peaks, about 1 minute. 5. Whisk 1/3 of the whipped egg whites into the chocolate mixture to lighten it. Gently fold in the remaining whites with a rubber spatula until the batter is marbled but not fully blended. 6. Pour the batter into the prepared pan. If needed, smooth the top with a spatula. Bake until the edges of the cake are firm and cracked, 35 to 40 minutes. DO NOT OVER-BAKE. The center will be just set but will jiggle. Cool the cake in the pan on a wire rack for at least 1 hour before serving (the cake will settle and sink as it cools).

CHOCOLATE RUM CAKE



Chocolate Rum Cake image

Make this recipe for a chocolate-flavored rum cake using chocolate cake mix and chocolate pudding mix for a cake good for Christmas!

Provided by Suzanne Stull

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Rum

Time 1h25m

Yield 12

Number Of Ingredients 11

1 (18.25 ounce) package chocolate cake mix
1 (3.9 ounce) package instant chocolate pudding mix
4 eggs
½ cup water
½ cup vegetable oil
½ cup white rum
½ cup chopped walnuts
½ cup butter
1 cup white sugar
¼ cup white rum
¼ cup water

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease one 10 inch Bundt pan. Place chopped nuts in the bottom of the Bundt pan.
  • With an electric mixer beat cake mix, pudding mix, eggs, oil, 1/2 cup of the water, and 1/2 cup of the rum on high speed for 2 minutes. Pour batter into prepared Bundt pan over the top of the chopped nuts.
  • Bake at 325 degrees F (165 degrees C) for 50 to 60 minutes.
  • To Make Rum Glaze: In a saucepan combine the butter or margarine, sugar, 1/4 cup of the rum, and 1/4 cup of the water. Bring mixture to a boil and cook for 2 minutes. Pour immediately over still warm cake.

Nutrition Facts : Calories 520 calories, Carbohydrate 56.9 g, Cholesterol 82.3 mg, Fat 28.6 g, Fiber 1.7 g, Protein 5.7 g, SaturatedFat 8.3 g, Sodium 564 mg, Sugar 39.6 g

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