Caribbean Chocolate Ring With Rum Syrup |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 10 |
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It has the flavors from the Caribbean... chocolate, rum and tropical fruits are everything on this recipe... Ingredients:
1/2 cup unsalted butter |
3/4 cup light brown sugar |
2 eggs beaten |
2 ripe bananas, mashed |
2 tablespoon shredded coconut |
2 tablespoon sour cream |
1 cup self rising flour |
3 tablespoon cocoa powder |
1/2 teaspoon baking soda |
for the syrup |
1/2 cup sugar |
2 tablespoon dark rum |
2 ounces unsweetened dark chocolate, chopped |
to decorate |
mixture of tropical fruits, such as a mango, papaya, star fruit and goseberries |
chocolate curls |
Directions:
1. Preheat oven to 350 F. grease a 6 1/4 - cup ring pan with butter.
2. Cream the butter and sugar in a bowl until fluffy. Add eggs gradually, beating well, the mix in the bananas , coconut and sour cream.
3. Sift the flour, cocoa and baking soda over the mixture and fold in thoroughly and evenly.
4. Pour in the prepared pan and spread evenly . Bake for 40 - 45 minutes, until firm to the touch. Cool for 10 minutes in the pan, then turn over onto a wire rack to cool completely.
5. FOR THE SYRUP
6. Place the sugar in a small pan, add 1 quarter cup water and heat gently, stirring occasionally until dissolved. Bring to a rapid boil, without stirring, for 2 minnnutes. Remove from the heat.
7. Add the rum and the chocolate to the syrup and stir until the mixture is melted and smooth, then spoon evenly over the top and sides of the cake.
8. Decorate Cake with tropical fruit and chocolate curls.
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