Spiked Chocolate Rum Cake in a Jar
Serves 4
1 stick butter
9 oz dark chocolate, chopped
1⁄2 cup sugar
1⁄2 cup light brown sugar
4 eggs
1 teaspoon baking powder
3 tablespoons dark rum
3 tablespoons very strong coffee
whipped cream for serving
Preheat oven to 350°F.
Place butter and chocolate in a double boiler and melt together.
Pour the mixture into a large bowl with sugars and mix until dissolved.
Add eggs, baking powder, rum, and coffee. Stir well until smooth.
Pour into 4 well-greased pint jars.
Bake for 30 minutes. They will rise up and fall again— they are supposed to fall.
Let them cool slightly.
Serve with whipped cream.
TIP: If you don’t care for the taste of rum you can replace it with whiskey.
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