Kokova Magazine

Who can resist chocolate cake, especially teamed with a drop of rum and garnished with whipped cream. Heavenly recipe - divine dessert.

Serves: 12

Ingredients

• 170g self raising flour
• 1/2 tsp Tropical Sun Baking Powder
• 1 tsp Tropical Sun Ground Mixed Spice
• 170g semisweet chocolate
• 100g icing sugar
• 3 eggs
• 2 tbsp unsweetened cocoa powder
• 2 tbsp hot water
• 115g granulated sugar
• 150ml water
• 2 cinnamon sticks
• 50ml dark rum
• 2 tbsp chopped almonds
• 200g butter
• whipped cream (optional)

Procedure

• Preheat the oven to 165°C. Using 2 tbsp of the butter, grease a 20cm square baking pan and lightly dust it with flour.
• Sift the flour, baking powder and mixed spice into a mixing bowl. Add the remaining butter, icing sugar and eggs.
• Blend the cocoa with the hot water and add to the flour mixture and mix until smooth.
• Spoon into the baking tin and bake for 1 hour and 30 minutes or until well risen and the cake begins to shrink from the edge of the pan.
• Turn onto a wire rack and cool.
• On a medium-low heat, combine the granulated sugar and water in a saucepan.
• Add the cinnamon sticks and stir until the sugar dissolves then boil for 5 minutes.
• Remove from the heat, discard the cinnamon and add the rum.
• Place the cake on a serving plate and spoon the syrup on top. Leave it to stand for 2 hours.
• Break the chocolate into pieces and melt in a pan on a low heat. Spread it evenly over cake, and then sprinkle the chopped almonds over the cake.
• Leave to stand for several hours.
• Spray the whipped cream around the top to decorate.

For more great recipes visit www.tropicalsunfoods.com