John Myers
Cake: Chocolate Rum Nut Cake
The perfect cake: chocolate rum nut cake recipe with a picture and simple step-by-step instructions.
Others:
- 300 Size Sugar
- 5 Free range eggs
- 3 packet Vanilla sugar
- 1 Vials Taste of rum
- 400 Size Cornmeal
- 100 Size Food starch
- 1 packet Baking powder
- 200 Size Freshly ground hazelnuts
- 100 Size Dark chocolate, roughly chopped
- Some Milk
- Icing sugar, cocoa and some water for the topping
- Make a creamy pre-dough from the first 5 ingredients.
- Then stir in all the other ingredients until a tough dough is formed. Preheat the oven to 200 ° C.
- Grease a 28-inch springform pan and fill it with the batter. Then bake for about 60 minutes wrapped in aluminum foil. Remove foil and bake for another 10 minutes.
- Make a knitting needle test and let it cool down. Then make the frosting and spread it on the finished cake as you like. The cake is light, fluffy and tastes great! By choosing hazelnuts and dark chocolate, the cake is alkaline balanced. Have fun with my basic single cake kitchen!
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