Torta al Cioccolata e Rhum

Chocolate and Rum Cake

6 ounces (175 grams) dark chocolate
3 Tbsp (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 Tbsp (30 ml) icing sugar

For the Coating:
3 Tbsp (45 ml) apricot preserves
1 lb (450 grams) dark chocolate
Icing sugar, for dusting

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 & 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.

"Adriana's Italian Gourmet Cookies"

If you would like more of our Italian and Sicilian recipes straight
from Italy be sure to visit CookiesFromItaly.com

Ciao-Ciao!
Adriana


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