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Chocolate Cake with Rum Butter Sauce
For the cake
- 2 ounces unsweetened chocolate
- 8 T. butter
- 2 eggs
- 1 cup sugar
- 1 t. vanilla extract
- 1/4 t. salt
- 1/2 cup flour
For the sauce
- 1 cup heavy cream
- 3/4 cup light brown sugar
- 8 T. butter
- 3 T. dark rum
- 1/2 t. vanilla extract
For the cake
- Preheat oven to 325. Butter a nine inch springform pan.
- In a double boiler, melt the chocolate and butter over hot, not boiling water, stirring occasionally until smooth. Remove from the heat and cool to room temperature.
- With an electric mixer, beat the eggs at high speed for three to four minutes. Gradually beat in the sugar and continue to beat until very thick, about five minutes. Beat in the vanilla, salt and cooled chocolate mixture. On low speed, blend in the flour.
- Pour into prepared pan. Bake 30 to 35 minutes or until a toothpick inserted into center comes out clean. Cool completely in the pan on a wire rack.
For the sauce
- Combine the cream, brown sugar and butter in a saucepan. Cook over low heat, stirring frequently until mixture boils. Boil for five minutes, stirring occasionally. Remove from heat. Stir in the rum and vanilla extract.
- Spoon a moderate amount of the warm sauce on a dessert plate. Top with a wedge of cake.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/