October is one of my favorite months. I’ve officially taken it upon myself to rename it Jentober. It’s all about Jentoberfest! Whoot! Whoot! It’s my birth month, what can I say! Okay, with that being said I have settled on my birthday cake. Two of my favorite things got together and had a baby… Chocolate, I love you so much! Rum, yum… If I can get away with putting rum in it and it tastes good it’s going to be an ingredient. So with that being said here is a recipe for some Rum Chocolate Cake. Oh my!
– 100 grams of cooking the cake (chocolate cooking), cut
– 200 grams of margarine / butter fresh
– 300 grams of sugar
-fine sand (sugar caster)
– 6 yellow
– 6 egg white
-1 tablespoon sugar
– 150 grams of wheat flour, 50 grams of cocoa powder (with sieve)
– 50 cc brandy / rum (beverages)
– 100 grams of raisins soaked in rum
– Sugar fine
– Wine of fresh fruit
1.) Made melt chocolate and butter / margarine.
2.) Shake the sugar and eggs until the yellow flare
3.) Shake egg white with 1 tablespoon sugar until stiff.
4.) Enter the mixture to the flour and brown in kocokkan eggs and sugar.
Enter the chocolate and butter melt, which is, the average mixed, add egg white and shake raisins, brandy enter the last / rum mixed average.
5.) Loaf cast in the trays that have been put doles margarine and flour, roast in oven until cooked.
6.) Once cooked, not cold, sprinkle with refined sugar, give the wine fresh fruit garnish
Enjoy, I know I will!
Recipe found on: http://www.top-chocolate-cake-recipe.com/