Flourless Chocolate Rum Torte with Salted Rum Caramel

Sun, 11 October 2020

Flourless Chocolate Rum Torte with Salted Rum Caramel

(serves 8)

 

ingredients:

200g butter

200g 70% dark choc drops or bars chopped

4 large eggs

200g caster sugar

100g ground almonds

2 tbsp. Of your favourite rum, dark or spiced like a Captain Morgan or Havana Club etc but not a white rum like Bacardi

1 tsp of vanilla extract

Cocoa powder or Icing sugar for dusting, whichever you prefer

Creme fraiche and raspberries to serve

 

For the Caramel Sauce:

200g Caster or Soft Muscavdo sugar

100g salted butter at room temp cut into cubes

100g double cream

1 teaspoon sea salt

A teeny splash of the same rum as above

 

 

method:

1. Melt the butter and chocolate together stirring regularly in the microwave or over a large saucepan of boiling water in a heat proof mixing bowl
2. Whisk the eggs and sugar together in another mixing bowl using a hand whisk or electric mixed until light and frothy
3. Add the almonds to the eggs with the vanilla and rum and fold into the chocolate until you have a loose well combined batter
4. Grease and line an 8 inch round springform baking tin and using a spatula, scrape the batter in and bake at 180C for 30 minutes until just set in the middle to touch, if using a skewer to test, it will come out a little wet as the cake is very moist and will set further when cooling.
5. Allow to cool completely in the tin and then in fridge overnight if possible or for a couple of hours at least and then carefully remover from tin 
6. To make the caramel, heat the sugar over a gentle heat in a heavy bottom saucepan, swirling the pot regularly as the sugar melts so as not to catch but avoid stirring as the sugar will clump and crystalise. 
7. When the sugar is melted and turning a rich brown, carefully add the butter bit by bit, whisking vigorously to combine then add the cream, salt and rum. Be careful as the sauce will bubble quickly as you add the liquid to the sugar. If bubbling too quickly remove from the heat and whisk well then return to a low heat and whisk really well until you have a lovely light caramel sauce. Decant to a serving jug and allow to cool. 
8. Cut the cake evenly into 8 wedges with a sharp knife using a jug of boiling water to dip the knife in to get perfect edges. Drizzle over some caramel and dollop on a tbsp. Of some creme fraiche and raspberries.

NOTE: The caramel sauce will solidify and thicken when cool but can be melted again in the micro for 20 seconds until pourable.