Rum, chocolate and coconut cakes | Gourmet Traveller
Australian Gourmet Traveller recipe for rum, chocolate and coconut cakes.
Ingredients
- 1 dry coconut, halved, flesh removed and finely grated, to serve
- Chocolate ganache
- 300 gm chocolate (at least 60% cocoa solids), coarsely chopped
- 200 ml pouring cream
- 75 ml Jamaican rum
- Chocolate cakes
- 450 gm chocolate (50% cocoa solids), coarsely chopped
- 125 ml Jamaican rum
- 4 large eggs (67gm each), separated
- 125 gm butter, melted
- 80 gm plain flour, sifted
- 75 gm caster sugar
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