Muller's Chocolate Rum Cake Recipe
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Ingredients: |
Ingredients: Cake, Filling and Icing:
8 eggs
8 tablespoons flour
5 tablespoons of hazelnuts, finely ground
1.5 teaspoons baking powder
1/2 pound confectioner sugar
1.5 cups milk
1/4 pound butter, softened
1/2 bottle good quality dark rum, preferably Stroh
2 large bars good quality milk chocolate baking chocolate such as: Callebaut, Valrhona, Scharffen Berger, Guittard or Ghirardelli
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Directions: |
Directions:Grease and flour an aluminum baking pan. Preheat oven to 325º F.
Cake:
Separate five egg yolks from the egg whites. Beat egg yolks, then egg whites in two separate mixing bowls. In a separate small bowl, sift together five tablespoons of flour, hazelnuts, and the baking powder; add to beaten egg yolks. Slowly add beaten whites and five tablespoons of confectioner sugar and beat all together. Move batter into the baking pan and bake for 15-20 minutes or until the cake has acquired a slight "pinkish" color. Remove from oven and cool on a wire rack.
Filling and Frosting:
Melt the chocolate on the stove in a double boiler. Be sure not to overcook or burn.
Boil the milk and remove from heat. Beat together three egg yolks,the remaining flour (three tablespoons), and the milk until thickened. Place in the refrigerator to cool. Remove from the refrigerator and add in butter and 1/2 cup confectioner sugar as well as the rum. Add enough chocolate to the mixture so that it appears light brown in color. Beat once more until smooth and thickened and return to the refrigerator to continue to thicken and cool. The filling should end up mousse-like in consistency.
Remove the cake from the pan and place on a baking sheet for assembly. Remove the filling from the refrigerator and spread a layer on the first layer of sponge. Add the second layer of cake sponge. Spread the melted chocolate on the top layer of sponge and let cool. Trim the edges to shape appropriately. Cut the cake into 1-1.5 inch squares. Refrigerate to cool and until ready to serve. |
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Personal
Notes: Helene is Rose Hamm's paternal grandmother. This is a cake that balances the richness amongst the three parts: cake, filling, and icing. This dessert is a favorite of Rose's and was always highly in demand for special occasions. More information on Stroh rum can be found on their website: www.stroh.at/en/home/
Some of the chocolate brands must be purchased through a gourmet grocer or online at the following: www.bernardcallebaut.com/users/folder.asp?FolderID=4564 or www.finedarkchocolate.com/Chocolate/index.asp
Note that you will want to create two layers of cake for the final product, so you may divide the recipe or plus up the ingredients accordingly enough to fill two pans with cake batter.
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