 |
Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 6 |
|
very dark, moist and well flavoured. Ingredients:
1/2 cup black rum |
1 1/2 cups strong black coffee |
5 ounces unsweetened chocolate |
1 cup butter, cut in pieces |
2 cups sugar |
2 cups all-purpose flour |
1 teaspoon baking soda |
1/8 teaspoon salt |
2 eggs, lightly beaten |
1 teaspoon vanilla |
1/4 cup black rum |
2 ounces unsweetened chocolate |
2 tablespoons butter |
1 1/4 cups icing sugar |
1/3 cup flaked coconut, toasted |
4 maraschino cherries |
Directions:
1. Generously grease and flour a 12 cup bundt or tube pan.
2. On top of double boiler, over simmering water heat rum and coffee for 5 minutes.
3. Add chocolate and butter, stir until just melted.
4. Remove from heat.
5. Add sugar and stir until dissolved.
6. Pour into a large bowl and cool 10 minutes.
7. Preheat oven to 275F.
8. Sift flour, baking soda and salt otn a small bowl.
9. With electric mixer, beat flour into chocolate mixture 1/2 cup at a time.
10. Beat 1 minute a med.
11. speed.
12. Add eggs and vanilla, beat 1/2 minute more.
13. Pour into prepared pan, and bake 1 hour and 20 minutes.
14. Cool one hour in pan.
15. For best flavour, cover cake and mellow for one day before serving.
16. Prepare chocolate rum glaze.
17. and spoon slowly over cake.
18. Garnish with coconut and cherries.
19. Chocolate Rum Glaze Place chocolate and butter in saucepan over very low heat; stir until smooth.
20. Stir in rum.
21. Cool two minutes.
22. Gradually add icing sugar, beating until smooth.
|
|