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 Posted: Sat Feb 09, 2008 12:31 am
250g (9 oz) good-quality dark chocolate, chopped
3 eggs
60g (ΒΌ cup) caster (superfine) sugar
2 teaspoons dark rum
250ml (1 cup) whipping cream
whipped cream, extra, to serve
dark chocolate, extra, grated, to garnish
Put the chocolate in a heat proof bowl. half fill a saucepan with water and bring to boil. Remove from the heat and place the bowl over the pan, making sure it is not touching the water. Stir occasionally until the chocolate has melted. Leave to cool.
Using electric beaters, beat the eggs and sugar in a bowl for 5 minutes, or until the mixture is thick, pale and increased in volume. Transfer to a large bowl.
Using a metal spoon, fold in the melted chocolate with the rum, leave the mixture to cool, then gently fold in the lightly whipped cream until just combined.
Spoon into four 250 ml (1 cup) ramekins or dessert glasses. Refrigerate for 2 hours, or until set. Serve with extra whipped cream and garnish with grated chocolate.
Serves 4.
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Posted: Sat May 24, 2008 8:19 am
Question?
Is the dark rum cooking rum? Cause if its not I may get sick crying
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Posted: Thu Jan 15, 2009 10:56 pm
I've never heard of Cooking Rum, so I would assume its real Rum. Alcohol would burn off in the baking, so it would just be the flavor left behind. It might be possible to use Rum extract as a substitute to real Rum as well. 3nodding
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