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Chocolate and Rum Cake
Chocolate and Rum Cake
(Torta al Cioccolata e Rhum)
 
 
Ingredients:

6 ounces (175 grams) dark chocolate
3 tbs (45 ml) rum
6 ounces (175 grams) unsalted butter
6 ounces (175 grams) superfine sugar
6 eggs separated
3 ounces (75 grams) self raising flour
3 ounces (75 grams) ground almonds

For the Filling:
1/2 pint (300 ml) double cream
2 tbs (30 ml) icing sugar

For the Coating:
3 tbs (45 ml) apricot preserves
1 lb (450 grams) dark chocolate
Icing sugar, for dusting
 
Directions:
 
Preheat oven to 350 F (180 C).
 
Grease and line the base and sides of a 23 cm (9 inch) deep, round cake tin.

Break the chocolate into a heatproof bowl and add the rum.
 
Stand the bowl over a saucepan of simmering water and heat until melted.
 
Remove from the heat and leave to cool slightly.

Put the butter and sugar in a bowl and cream together until light and fluffy, then gradually beat in the egg yolks.
 
Beat in the chocolate.
 
Whisk the eggs until stiff, then fold into the mixture.
 
Using a metal spoon, fold the flour and almonds into the egg mixture.

Pour the mixture into the prepared tin and bake in the oven for 40-45 minutes until firm to the touch.
 
Leave to cool in the tin, then turn out and carefully slice in half horizontally.

To make the filling, whip the cream with the icing sugar until it just holds its shape.
 
Use the cream to sandwich the cake halves together.

Melt the apricot preserves then push through a sieve.
 
Brush the preserves all over the cake, then place on a large serving plate.

To make the chocolate coating, cut a piece of parchment paper (30 x 2 and 1/2 inch) 75 x 6 cm.
 
Fold under 1 inch (2.5 cm) of the paper at each end of the strip to form handles.
 
Break the chocolate into a bowl standing over a pan of simmering water and heat until melted.
 
Using a brush, cover one side of the parchment paper completely with a fairly thick layer of chocolate.
 
Spread the remaining chocolate onto a cold marble slab.
 
Leave the chocolate strip until set but still flexible.

Before the chocolate on the marble slab sets, using a large knife push the blade across the surface of the chocolate to roll pieces off in long curls to form a caraque.
 
Cover the top of the cake with overlapping curls of chocolate caraque.
 
Dust with icing sugar before serving.
 
Lift the chocolate strip by the handles and place around the side of the cake, pressing so that it sticks to the apricot preserves.
 
Carefully peel away the paper. Serves 8 to 10.

That's it!
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