CHOCOLATE RUM CAKE
Luscious Dark Chocolate Rum Cake. The cake can be served plain, or it is delicious with coffee flavored whipped cream.
Provided by Steve P.
Categories Dessert
Time 1h40m
Yield 10-12 serving(s)
Number Of Ingredients 13
Steps:
- Adjust rack one-third up from the bottom of the oven and preheat to 325°F.
- Choose a 9 inch Bundt pan or any other turban tube pan (10 cup capacity).
- Butter the pan well, then dust the whole inside of the pan with fine, dry plain bread crumbs.
- Shake out any excess crumbs and set aside.
- Sift together the flour, baking soda and salt, set aside.
- Melt chocolate in a small double boiler or microwave on low setting.
- Set aside to cool slightly.
- In a 2 cup glass measuring jug dissolve the coffee in the boiling water.
- Add cold water to the 1 1/2 cup line.
- Add 1/2 cup of dark rum. Set aside to cool completely.
- In a large bowl of an electric mixer, cream the butter, add the vanilla and sugar.
- Add the eggs one at a time, beating until smooth.
- Add chocolate and beat to mix well.
- Adjust the machine to low speed, add the dry ingredients and the coffee/rum liquid alternately and gradually to avoid splashing.
- Scrape the bowl with a spatula, and beat until smooth.
- Pour into pan, smooth the top to make level.
- Bake for 1 hour 10 minutes.
- Test for doneness with a cake tester or a long thin barbecue stick and bake only until the tester comes out clean and dry.
- Cool in the pan for 15 minutes, then cover with a rack and invert.
- Remove the pan.
- Using a pastry brush or any 1 inch bristle paint brush, paint the cake with the extra 1/3 cup of dark rum, it will absorb completely.
- Leave the cake on the rack to cool.
- The cake can be served plain, or it is delicious with coffee flavored whipped cream.
CHOCOLATE WHIPPED CREAM
This simple whipped cream is great to garnish all kinds of espresso and coffee drinks. From the Cappuccino Espresso the Book of Beverages by Christie and Thomas Katona.
Provided by lazyme
Categories Beverages
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 3
Steps:
- In a chilled bowl, whip cream until it begins to thicken.
- Add sugar and cocoa.
- Continue whipping until soft peaks form.
- Store covered in the refrigerator if not using immediately.
Nutrition Facts : Calories 151.3, Fat 14.9, SaturatedFat 9.3, Cholesterol 54.3, Sodium 15.5, Carbohydrate 4.8, Fiber 0.6, Sugar 2.7, Protein 1.2
CHOCOLATE-CARAMEL RUM COFFEE
This decadent coffee drink can stand alone as a final course or as a delightful complement to any chocolate or caramel dessert. Our family loves it after a special dinner or just for sipping in front of the fireplace. -Joyce Conway, Westerville, Ohio
Provided by Taste of Home
Time 25m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, combine the milk, rum, syrups and brown sugar. Cook over medium heat until hot (do not boil). Stir in coffee and liqueur., Meanwhile, in a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Fold in liqueur until combined., Pour coffee mixture into mugs. Garnish with a dollop of coffee whipped cream and, if desired, espresso powder.
Nutrition Facts : Calories 437 calories, Fat 16g fat (11g saturated fat), Cholesterol 68mg cholesterol, Sodium 166mg sodium, Carbohydrate 50g carbohydrate (43g sugars, Fiber 0 fiber), Protein 7g protein.
RUM WHIPPED CREAM
Steps:
- Whip the cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar, vanilla, and rum. Continue to whip until it forms stiff peaks. Serve cold.
ESPRESSO WHIPPED CREAM
Steps:
- Infuse the espresso in some hot water and reduce until desired strength is reached. Strain and cool. In a mixer, combine cream, sugar and cold espresso and whip on high until a firm peak is acquired (do not over-whip or else you'll get espresso butter). Serve with Chocolate Ganache Topped Pound Cake.
- Cut the pound cake into a desired size and chill. Place the chopped chocolate in a medium sized stainless steel bowl. Set aside. Heat the cream and butter in a medium sized saucepan over medium heat. Bring to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir with a whisk until smooth. Top the pound cake with the ganache mixture. Chill until service.
CHOCOLATE RUM DESSERT
From Southern Living, this lavish dessert makes a beautiful presentation topped with whipped cream and chocolate curls and served in stemmed glasses. Similar to pudding, this dessert is richer with a delighful rum-laced flavor. I had forgotten about this recipe until I was going through my magazines, but it's on the top of my list to make again soon.
Provided by Dreamgoddess
Categories Dessert
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Melt the chocolate in a double boiler over gently boiling water.
- Beat the egg yolks until thick and lemon colored; gradually stir in about one quarter of the melted chocolate.
- Add the yolks and chocolate to the remaining chocolate in the double boiler, stirring constantly.
- Remove from heat and add the rum, almond extract and nutmeg.
- Beat the egg white until stiff peaks form.
- Gently fold into the chocolate mixture.
- Spoon into stemmed glasses or demitasse cups and chill.
- When ready to serve, top with whipped cream and garnish with chocolate curls.
Nutrition Facts : Calories 291.9, Fat 14.9, SaturatedFat 7.8, Cholesterol 159.9, Sodium 53.9, Carbohydrate 28.3, Fiber 2.9, Sugar 22.9, Protein 6.6
CHOCOLATE PUDDING WITH ESPRESSO WHIPPED CREAM
Provided by Bon Appétit Test Kitchen
Categories Coffee Milk/Cream Mixer Chocolate Dairy Dessert Valentine's Day Kid-Friendly Chill Engagement Party Ramekin Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Whisk 1/4 cup sugar, cornstarch, and 1 tablespoon instant espresso powder in heavy medium saucepan to blend. Gradually whisk in milk. Whisk over medium heat until mixture boils and thickens, 3 to 4 minutes. Remove from heat. Whisk in chocolate chips, butter, and vanilla extract until smooth. Divide mixture among 6 small ramekins or glasses. Cover and chill pudding until cold, about 2 hours.
- Using electric mixer, beat cream, remaining 2 tablespoons sugar, and 1 teaspoon espresso powder in medium bowl until peaks form. Top each chocolate pudding with dollop of espresso cream.
CHOCOLATE RUM PUDDING
Categories Milk/Cream Rum Chocolate Dessert Chill Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 serving
Number Of Ingredients 8
Steps:
- Vigorously whisk together yolk, 1 tablespoon sugar, flour, and a pinch of salt until well blended. Heat milk and 3 tablespoons cream in a small heavy saucepan until hot but not boiling. Add about one third of hot milk to yolk mixture in a slow stream, whisking constantly. Add remaining milk, whisking, then transfer to saucepan. Bring to a simmer, whisking constantly, then continue to simmer, still whisking constantly, until thickened, about 1 minute.
- Remove from heat and add chocolate, rum (to taste), and espresso powder if using. Let stand until chocolate is melted, about 30 seconds, then whisk until smooth. Transfer to a glass and chill, covered, at least 30 minutes to cool quickly to room temperature.
- Just before serving, vigorously whisk remaining 3 tablespoons cream with remaining 1/2 teaspoon sugar in a small bowl until it holds soft peaks. Top pudding with whipped cream.
COFFEE RUM WHIPPED CREAM
Provided by Molly O'Neill
Categories condiments, dessert
Time 2h10m
Yield Two cups
Number Of Ingredients 4
Steps:
- Place the espresso powder in a small bowl. Add the rum and stir until completely dissolved. Set aside. Whip the cream with an electric mixer until it begins to thicken. Gradually add the sugar. Add the espresso mixture and whip just until very soft peaks forms. Use immediately or refrigerate for up to 2 hours, stirring gently before serving.
Nutrition Facts : @context http, Calories 159, UnsaturatedFat 5 grams, Carbohydrate 5 grams, Fat 15 grams, Protein 1 gram, SaturatedFat 9 grams, Sodium 16 milligrams, Sugar 5 grams
CHOCOLATE RUM ESPRESSO WHIPPED CREAM
Rev up your puddings, your cakes, or your coffee with this deep dark, decadent and deadly treat After you finish you will remember this whipped cream, the flavor lingers.
Provided by Annacia
Categories Canadian
Time 10m
Yield 2 cups
Number Of Ingredients 5
Steps:
- Crush the chocolate covered coffee beans and set aside.
- Beat all ingredients in medium bowl to soft peaks.
- Cover and chill for up to 4 hours.
- Just before serving either fold the chocolate coffee bean bits into the whipped cream or sprinkle them on top of the whipped cream after it's on your dish or cup.
Nutrition Facts : Calories 432.9, Fat 44.9, SaturatedFat 27.8, Cholesterol 163.4, Sodium 46.5, Carbohydrate 5.6, Fiber 0.2, Sugar 1.5, Protein 2.8
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