Do you know Dorie? I mean have you heard about Dorie Greenspan’s delicious recipes (or better tried one) or read something she wrote? The first of her articles I read was in an older issue of one of the food magazines which I found on a flea market. She compared three coffee machines with John Wayne’s campfire coffee and made it so interesting and smart that I liked to read it without even needing a new coffee maker.
So I remembered her name as I stumbled over her Baking – From my home to yours in our public library and without even looking in it, I added it to my batch of books. To avoid buying ‘wrong’ books, I like to test it for a while but this is not necessary if you have one of Mrs. Greenspan books in your hand.
This chocolate rum cake is adapted from her Baking – From my home to yours, you can find it on page 278-281 and it is called: Chocolate Armagnac Cake – the cake that got me fired. Her cake recipe has Armagnac, pecans and a story.
Her recipes calls for bittersweet chocolate but I only found semisweet in my pantry. There is not a hugh difference between these two, more important is that you use a good quality chocolate. I was running out of walnuts so I filled it up with hazelnuts. And I wish I would have had more dried plums, the plum pieces in this cake are great. This cake has a brownie texture so it is a little moist, don’t over bake it but it shouldn’t be wet inside.
chocolate rum cake
1/4 cup dried plums
1/4 cup raisins
1/4 cup spiced rum
200 g / 7.05 oz. semisweet chocolate
110 g / 1 stick unsalted butter
3 tablespoon water
150 g / 2/3 cup sugar
3 eggs (at room temperature)
80 g / 2/3 cup ground walnut and hazelnuts
45 g / 1/4 cup whole wheat flour
1/4 teaspoon salt
for the glaze
85 g / 3 oz. semisweet chocolate
40 g / 3 tablespoon unsalted butter
3 tablespoon powdered sugar
Cut the dried prunes into chunks and put together with the raisins and rum for at least one hour.
Melt the chocolate, butter and water in your microwave oven. This takes just a few seconds, be careful not to burn the chocolate. Let cool.
Preheat your oven to 375 F / 190 C. Line the bottom of your pan with parchment paper and butter the rest of the pan.
Separate the eggs. Beat the egg yolk with the sugar in a large bowl until it turns pale for about 2-3 minutes. Meanwhile put the ground nuts, flour and salt in a smaller bowl and stir.
Beat the egg whites until they are glossy and form stiff peaks. Be careful not to over beat them, they can get liquid again.
Now stir everything together into the egg yolks: use a rubber spatula and start with the chocolate/butter, then the nuts/flour, the drunken dried fruits with the rum and at least the egg whites by using a wire whisk and carefully fold into the mix.
Pour batter into your baking form and bake for about 30 minutes. Cake is done when it passes the toothpick test.
Let it cool for a few minutes before you remove the pan.
To make the glaze let the chocolate melt in the microwave oven for a few seconds. Stir in the butter and the powdered sugar until everything is well combined. Make sure your cake is cool before you glaze it. Pour the glaze over your cake with a spatula and let cool.