Small Flourless Rum Chocolate Cake Recipes

MINI CHOCOLATE RUM CAKES

Steps:

• Heat oven to 350°F. Grease 2 (6-cup) miniature fluted tube cake pans with shortening; lightly flour. In medium bowl, beat cake ingredients except chocolate chips with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, until smooth. Stir in chocolate chips. Divide batter evenly among pans.
• Bake 18 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Carefully invert each pan onto cooling rack; lift pan from cakes. Cool completely, about 30 minutes.
• Place bittersweet chocolate in medium bowl. In 1-quart saucepan, heat whipping cream to simmering; pour over chocolate. Let stand 3 minutes. Stir in 1 tablespoon rum. Spoon glaze over cakes.
• In small resealable freezer plastic bag, place white chocolate; seal bag. Microwave on High about 1 minute or until softened. Gently squeeze bag until chocolate is smooth; cut off tiny corner of bag. Squeeze bag to drizzle chocolate over cakes.

CHOCOLATE RUM CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease one 10 inch Bundt pan. Place chopped nuts in the bottom of the Bundt pan.
• With an electric mixer beat cake mix, pudding mix, eggs, oil, 1/2 cup of the water, and 1/2 cup of the rum on high speed for 2 minutes. Pour batter into prepared Bundt pan over the top of the chopped nuts.
• Bake at 325 degrees F (165 degrees C) for 50 to 60 minutes.
• To Make Rum Glaze: In a saucepan combine the butter or margarine, sugar, 1/4 cup of the rum, and 1/4 cup of the water. Bring mixture to a boil and cook for 2 minutes. Pour immediately over still warm cake.

SMALL FLOURLESS RUM CHOCOLATE CAKE

Steps:

• Melt together chocolate and butter over low heat, stirring until smooth. Remove from heat and transfer to a mixing bowl.
• Add sugar, mix for 1 -2 minutes until melted.
• Beat in the eggs one at a time, mixing until smooth between each addition.
• Stir in the vanilla extract, cocoa powder, and rum until well mixed.
• Pour batter into the greased 8-inch baking pan and bake for 25-30 minutes at 190°C, or until a toothpick inserted into the center comes out relatively clean with a few crumbs. Do not over-bake or the cake will become dry. Allow cake to cool in pan for 5 minutes before inverting onto a serving plate.
• Meanwhile, prepare the glaze: in a small saucepan, melt together chocolate and butter, mixing until smooth.
• Stir in the rum and vanilla extract.
• Spread evenly over cooled cake.

MINI FLOURLESS CHOCOLATE CAKES

Steps:

• Heat oven to 325ºF.
• Spray 6 (5 oz.) ramekins with cooking spray. Place ramekins in 13x9-inch baking dish; set aside. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 to 3 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended.
• Meanwhile, beat eggs, granulated sugar, almond-flavored liqueur and vanilla in large bowl with mixer until mixture becomes frothy and almost doubled in volume.
• Fold 1/3 of the egg mixture into chocolate mixture with spatula. Repeat process 2 more times, until all of the egg mixture has been folded into the chocolate mixture. Divide batter evenly between prepared ramekins. Add enough water to baking dish to come halfway up the sides of each ramekin.
• Bake 25 to 30 min. or until cakes have risen slightly, and edges are just beginning to set. Remove ramekins from baking dish and set aside to cool, about 10 min. Dust each ramekin with powdered sugar. Serve warm or at room temperature.

MINI FLOURLESS CHOCOLATE CAKES

Steps:

• Preheat oven to 325 degrees F. Grease two 6-cup silicone muffin molds.
• Combine butter and chocolate chips in a glass bowl and microwave on high for 60 seconds. Stir until smooth. If not melted completely, return to microwave for 15-second intervals, stirring between each until melted. Set aside.
• Combine cocoa powder, espresso and water in a separate bowl. Stir until smooth and set aside.
• Combine eggs, sugar, and rum in a large mixing bowl, whisking thoroughly. Add cocoa-espresso mixture to egg mixture, then stir in melted chocolate mixture. Whisk until smooth and creamy.
• Pour batter into prepared muffin molds and bake until cakes puff slightly and surfaces are set, about 22-25 minutes. Cool, then refrigerate for at least three hours.
• Ganache: In a medium saucepan over medium heat, add heavy cream and bring to a boil. Remove from heat and stir in chocolate chips; whisk until smooth.
• Serve: Remove cooled cakes from molds. Set a wire rack over a large bowl, and one cake at a time, place on wire rack and coat with ganache, making sure to cover sides. Refrigerate until ready to serve.