212 chocolate chocolate rum cake Recipes

semisweet chocolate (chopped ), butter, softened, sugar, sugar, eggs, separated, sugar, sugar, cake flour, water, sugar, dark rum, divided, apricot preserves, water, semisweet chocolate, chopped, heavy cream

food cake mix, cherry pie filling, rum (can substitute apple juice and extract), instant chocolate pudding mix, whipping cream, chocolate shavings

sponge cake, hazelnuts, amaretto, light rum, whipping cream, powdered sugar, almonds, blanched, chopped, toasted, unsweetened chocolate, grated

fresh strawberries, hulled and sliced, white sugar, heavy cream, instant white chocolate pudding mix, lemon yogurt, coconut-flavored rum, or to taste, divided (optional), prepared lb cakes, cubed, fresh blueberries , or as needed

egg yolks, egg whites, sugar, lemon juice, grated lemon peel, vanilla extract, salt, cake flour, sugar, cornstarch, salt, cold milk, scalded milk, eggs, slightly beaten, vanilla extract, unsweetened chocolate, sugar, cornstarch, salt, cold milk, scalded milk, eggs, slightly beaten, vanilla, chilled whipping cream, powdered sugar, vanilla extract, limoncello, rum, italian brandy, unsweetened chocolate, grated (optional)

egg whites, sugar, salt, cold water, powdered chocolate , for dusting, whipping cream, flaked almonds, creme de marron (sweetened paste of chestnuts, available at specialty food shops), light rum, sponge cake

ladyfingers or lb cake, sweetened chestnut spread, rum or orange juice, whipping cream, plain nonfat yogurt or regular sour cream, semisweet chocolate, peeled orange slices

egg yolks, caster sugar, cocoa powder, milk, vanilla extract, rum, heavy whipping cream , whipped, sponge cake, sliced (depending on size), pear preserves, pears (in juice), shredded chocolate, almonds, cherries

sponge cake, flour, baking powder, sugar, soy milk, soy margarine, vanilla, measures egg replacer ( non egg substitute ), custard, soymilk, cornstarch, sugar, vanilla, almond extract, rum, cream, tofu, sugar, soymilk, vanilla, cornstarch, syrup, strong coffee, grand marnier, cocoa powder, powdered sugar, grated dark chocolate

almond filling - mandelcreme, soft butter, sugar, egg yolk, rum, almonds -- ground, work butter to a cream. add sugar slowly and beat until fluffy. add the egg yolk and beat well. blend in the rum and fold in the ground almonds., will make about 1/2 cup., apricot glaze - abrikosglasur, apricot jam, place jam in a small, heavy saucepan and bring it to a boil. cook slowly 10 minutes, or until thick. press through a sieve and spread while hot in a very thin film over breads, pastries and cakes., butter cream filling - smorcreme, soft butter, powdered sugar, sherry, coffee, almonds -- chopped, cream butter ., beat in powdered sugar until smooth ., beat in the wine and coffee., use as a filling and/or frosting for any layer cake. sprinkle chopped almonds on top, and spread around the sides of the frosted cake., chocolate filling - chokoladecreme, milk, flour, cornstarch, sugar, salt, unsweetened chocolate, eggs -- beaten, vanilla, scald the milk. mix flour , cornstarch, sugar and salt well and stir very slowly into scalded milk. cook until thick., melt chocolate in top of double boiler over hot water and add to cooked mixture., add eggs. boil 2 minutes ., stir in vanilla. if you wish a glossy filling , stir in 2 tbsp butter after the filling has been removed from the heat., date filling - dadelcreme, sugar, dates -- pitted & ground, water, lemon rind -- grated, almonds -- chopped, mix all ingredients and cook over low heat about 5 minutes, stirring to prevent sticking or scorching. if filling becomes too thick wihle cooking, add a little more water.