Mug cake with rum sauce
1tsp espresso powder
A pinch of salt
1-2tsp of rum
In a 300ml coffee mug, break the egg and whisk a little with a fork. Add milk, oil and mix together. Mix in the nutella well. Add sugar, cocoa, salt and espresso powder. Fold in the flour with a fork. Mix well again, but don’t overdo it, else you will get a rubbery texture.
Microwave for 2 and half to 3 mins. The cake should be done after approximately 2 min 45 sec. For the rum sauce, in a saucepan, caramelize sugar on medium-high heat. Once caramelized, add butter and sugar and whisk continuously. Remove the saucepan from the burner and whisk in the rum and pour it over the cake.
--By Shumaila Chauhan, food blogger (novicehousewife.com)
Rum Soaked Black forest Pastry
400gm chocolate sponge
200gm of liquor soaked fruits
100gm whipped cream
100gm dark chocolate (flaked)
130ml sugar syrup
Soak the chocolate sponge in the sugar syrup and add the rum of your choice to the concoction. Now, bring the cream and the liquor soaked fruits together and layer them with the soaked sponge. (try and do at least two layers).
Now, top your easy-to-make pastry with whipped cream and go stylish and delicious with a generous helping of chocolate flakes.
--By Manoj Semwal, Pastry Chef, Radisson Blu Hotel, Paschim Vihar
Chocolate rum cake
375gm unsalted butter
470gm hot water
18gm baking soda
200gm chocolate covertures
300ml fresh cream
500gm chocolate covertures
Boil water and butter together. Add chocolate to the hot water and leave it for a bit while the chocolate dissolves in the water.
Sieve all the dry ingredients and slowly add to the mix. Now gently add sugar in the liquid mixture and egg too. Then, add rum.
Pour it in to the desired mould and bake it in a pre-heated oven @ 180’C for 25 - 30 minutes.
For the filling, boil cream and add chocolate to make ganache. Add rum to it.
For the rum syrup, boil water and sugar (100 gms). Once it cools, add 60 ml rum. Slice the cake into three layers.
Soak with rum syrup, and cover with ganache. Keep it in the fridge for half hour, then cover the cake with ganache.
--By Vikas Shrivastava, executive pastry chef, Le Meridien.