Cherry chocolate rum cake

Step 1/11

• 1 eggs
• 33⅓ g sugar

• standing mixer or hand mixer with beaters
• oven

Preheat oven to 170°C/340°F. Beat eggs until foamy. Slowly add in most of the sugar and beat until fluffy and pale.

Step 2/11

• ⅛ vanilla bean
• 1⅛ tbsp rum
• 40 g melted butter

Now, add in seeds of the vanilla bean and most of the rum and melted butter. Beat until well combined.

Step 3/11

• 41⅔ g all-purpose flour
• ⅔ tbsp cocoa powder
• ⅓ tbsp cornstarch
• ½ tsp baking powder
• ⅛ tsp cinnamon
• salt

• large bowl
• whisk

In a large bowl, mix flour, cocoa powder, some cornstarch, baking powder, cinnamon, and a pinch of salt in a large bowl.

Step 4/11

Add dry ingredients to the mixture and beat until a smooth batter forms.

Step 5/11

• 25 g chocolate

Add chopped chocolate and beat to combine.

Step 6/11

• 58⅓ g cherries

• cooking spoon

Now, carefully fold in two thirds of the drained cherries.

Step 7/11

• butter to grease

• oven
• baking pan
• cooking spoon

Transfer the batter into a greased baking pan. Smooth out the top and bake in a preheated oven at 170°C/340°F. for approx. 50 – 60 min. until fully set. A wooden skewer inserted in the center should come out clean. Let cool on a cake rack.

Step 8/11

• 8⅓ g sugar
• 25 g cherries

• frying pan

Before serving, caramelize remaining sugar in a pan. Add remaining cherries and stir to coat.

Step 9/11

• ⅓ tbsp rum

• frying pan
• lighter
• cooking spoon

Add remaining rum. Then, stand back and flambé.

Step 10/11

• 33⅓ ml red wine

• frying pan
• cooking spoon

Now, add red wine and let simmer for 2 – 4 min. until the alcohol has evaporated.

Step 11/11

• ⅛ tbsp cornstarch
• ⅛ tbsp water
• confectioner’s sugar to garnish

• small bowl

In the meantime, dissolve remaining cornstarch in some water. Add mixture to the sauce until thickened to desired consistency. Serve hot cherries on top of a piece of the cake. Add some confectioner’s sugar to liking.

Enjoy your meal!