Chocolate Rum Dessert
Indulge in the decadence of this Chocolate Rum Dessert, a sophisticated fusion of rich dark chocolate and the warm, aromatic notes of spiced or dark rum. Perfect for dinner parties or a cozy night in, this dessert boasts a luscious, slightly gooey center that melts in your mouth. Featuring premium ingredients like 70% cocoa dark chocolate, real vanilla extract, and a splash of your favorite rum, this recipe is as elegant as it is simple to prepare. With just 15 minutes of prep and 25 minutes in the oven, this dessert is versatile and easy, yet it delivers a show-stopping finish. Serve each slice with a light dusting of powdered sugar and a dollop of whipped cream for a truly indulgent experience. Whether you're a chocolate lover or a fan of boozy desserts, this recipe offers the perfect combination of flavors and textures to satisfy any sweet tooth.
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Recipe Information
Ingredients
- 200 grams Dark chocolate (70% cocoa or higher)
- 100 grams Unsalted butter
- 100 grams Granulated sugar
- 3 large Eggs
- 50 grams All-purpose flour
- 2 tablespoons Cocoa powder
- 3 tablespoons Rum (dark or spiced)
- 1 teaspoon Vanilla extract
- 1 pinch Salt
- 1 tablespoon Powdered sugar (optional, for garnish)
- 1 cup Whipped cream (optional, for serving)
Instructions
Preheat your oven to 180°C (350°F) and grease a 9-inch round baking pan or line it with parchment paper.
Chop the dark chocolate into small pieces and add it to a heatproof bowl along with the unsalted butter. Place the bowl over a saucepan with simmering water (double boiler method) and melt, stirring occasionally, until smooth. Remove from heat and let it cool slightly.
In a large mixing bowl, whisk together the granulated sugar and eggs until light and fluffy, about 2-3 minutes.
Slowly pour the melted chocolate and butter mixture into the egg mixture, whisking continuously to combine.
Sift the all-purpose flour, cocoa powder, and a pinch of salt into the wet mixture. Gently fold these dry ingredients into the wet ingredients until just combined, being careful not to overmix.
Add the rum and vanilla extract to the batter and stir until evenly distributed.
Pour the batter into the prepared baking pan and smooth the top with a spatula.
Bake in the preheated oven for 25 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs. Be careful not to overbake as the center should remain slightly gooey.
Remove the pan from the oven and let the dessert cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Dust the top with powdered sugar if desired, and slice into generous portions. Serve with a dollop of whipped cream for an extra indulgent touch.
Nutrition Facts
Calories |
622 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.3 g | 55% | |
| Saturated Fat | 26.0 g | 130% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 174 mg | 58% | |
| Sodium | 81 mg | 4% | |
| Total Carbohydrate | 44.6 g | 16% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 29.2 g | ||
| Protein | 7.9 g | 16% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 73 mg | 6% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 351 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
