Chocolate Rum Nut Gâteau
by Caren McSherry
I call this my almost flourless chocolate cake. It is an easy cake to make, with the chocolate glaze providing a shiny crown of glory – not to mention what it does for your taste buds!
Cake - Ingredients:
- 4 large eggs, separated
- ¾ cup sugar
- 3 tbsp dark rum
- 2 cups ground pecans or hazelnuts
- 1 tbsp flour
Glaze - Ingredients:
- 1/3 cup light cream or coffee cream
- 2 tbsp dark rum (optional)
- 1/2 lb premium quality chocolate
- 1 cup toasted nuts of your choice (optional)
- ½ cup heavy whipping cream (optional)
- 2 tsp instant espresso powder
Garnish (Optional):
- 8 pecans, halved, toasted (optional)
- 8 whole coffee beans (optional)
Method:
- For the Cake:
1. Preheat your oven to 350F. Grease and flour a 10-inch springform pan. Set aside.
2. For the cake, beat the egg whites until stiff but not dry. Set aside. In a separate bowl, beat the yolks, sugar, and rum until light and lemon-coloured, about 5 minutes. Fold the nuts and flour into the yolk mixture, then add 1/3 of the beaten whites and mix. Taking care to keep the batter light, fold in the remaining 2/3.
3. Turn into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan, then release the cake onto your serving plate.
- For the Glaze:
1. For the glaze, place the light cream, rum, espresso powder, and chocolate in a heavy-bottomed saucepan. Simmer on low heat until the glaze is melted and smooth.
2. When cooled, but still liquid, pour over the cake in an even coating. If desired chop 1 cup toasted nuts and press evenly into the sides of the cake.
- Note: For a classic decoration, whip the ½ cup heavy whipping cream and place in a piping bag fitted with a star tip and pipe 8 rosettes on the top of the cake. Garnish each rosette with a pecan and half a coffee bean.
Serves 8
Copyright (c) Caren McSherry 12/2021
1. Preheat your oven to 350F. Grease and flour a 10-inch springform pan. Set aside.
2. For the cake, beat the egg whites until stiff but not dry. Set aside. In a separate bowl, beat the yolks, sugar, and rum until light and lemon-coloured, about 5 minutes. Fold the nuts and flour into the yolk mixture, then add 1/3 of the beaten whites and mix. Taking care to keep the batter light, fold in the remaining 2/3.
3. Turn into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan, then release the cake onto your serving plate.
- For the Glaze:
1. For the glaze, place the light cream, rum, espresso powder, and chocolate in a heavy-bottomed saucepan. Simmer on low heat until the glaze is melted and smooth.
2. When cooled, but still liquid, pour over the cake in an even coating. If desired chop 1 cup toasted nuts and press evenly into the sides of the cake.
- Note: For a classic decoration, whip the ½ cup heavy whipping cream and place in a piping bag fitted with a star tip and pipe 8 rosettes on the top of the cake. Garnish each rosette with a pecan and half a coffee bean.
Serves 8
Copyright (c) Caren McSherry 12/2021
