Grenada Rum Cake from Rococo: Mastering The Art Of Chocolate by Chantal Coady
This cake looks a bit like Parkin. It is delicate and moist, and not too sweet, and my sister says ‘one slice is never enough’. It keeps well, too, and you can make it up to three days in...
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Cooking tools:
- Cake pan
- Microplane
- Saucepan
- Stove
- Mixing bowl
- Spoon
- Parchment paper
Ingredients
- 250 g Grenada Chocolate Co. chocolate (60–71% cocoa solids), broken into pieces
- 125 g golden caster sugar
- 240 g ground almonds
- 1 tsp fresh lemon juice
- 6 medium eggs
- 220 g golden caster sugar
- ¼ tsp fine freshly grated nutmeg
- 2½ tbsp dark rum
- 125 ml water
- Pared zest of ½ small lemon
- 280 g well softened unsalted butter, plus extra for greasing
- 50 g cocoa powder
- 140 g plain flour
- 12 g baking powder
- 300 ml milk
- 120 g raisins
- 4 tbsp dark rum
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