ScarlettMoist Chocolate and Rum Squares
October 20th 2008 13:17
Moist Chocolate and Rum Squares
About Moist Chocolate and Rum Squares
These are intensely chocolatey and rich and very fattening. At Easter time, if you gave up chocolate for Lent, these squares just the thing to re-initiate you into the whole chocolate experience and you can top the squares with a mini Easter egg.
INGREDIENTS
Makes 9
150 gm / 5 oz dark chocolate with 70-75% cocoa solids, roughly grated
150 gm / 5 oz soft butter
150 gm / 5 oz golden caster sugar
5 large eggs, separated
150 gm / 5 oz ground almonds
For the icing
110 gm / 4 oz dark chocolate with 70-75% cocoa solids, broken into pieces
3 tablespoons rum
1 tablespoon double cream
To decorate
9 mini eggs, optional
To serve
200 ml / 7 fl oz crème fraîche
1. Preheat the oven to 170ºC / 325ºF. Generously brush an 20 cm / 8 inch square cake tin with melted butter, and the base and sides lined with baking parchment.
2. Cream the butter and sugar until pale, light and fluffy.
3. Lightly beat the egg yolks together and then add them to the mixture, bit by bit.
4. Fold in the ground almonds and grated chocolate carefully.
5. Whisk the egg whites with either an electric or hand whisk until they form soft peaks, not too stiff.
6. Fold the whites into the chocolate mixture.
7. Spread the mixture into the prepared tin.
8. Bake in the centre of the oven for about 55 minutes to 1 hour or until it feels springy in the centre.
9. Leave the cake to cool in the tin, then loosen the edges and turn it out on to a wire rack and strip off the lining paper, turning it the right way up afterwards.
10. Sprinkle the surface of the cake with 1 of the 3 tablespoons of rum.
11. To make the icing, put the broken-up chocolate in a heatproof bowl, which should be sitting over a pan of barely simmering water, making sure that the bowl doesn’t touch the water.
12. Keeping the heat at its lowest, allow the chocolate to melt slowly, which should take about 5 minutes.
13. When the chocolate is melted, take it off the heat and stir in the cream and the second tablespoon of rum.
14. Spread the cake with the chocolate icing.
15. If you like, decorate the top of the cake with mini eggs.
16. When the icing has set, cut the cake into 9 squares.
17. Mix the remaining tablespoon of rum into the crème fraîche and serve with the cake.
**From “The Delia Collection Chocolate”, “ochef.com” and “Wikipedia, the free encyclopedia”**
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