Favourite cake.

Listen. It’s not gluten free (it has two tablespoons of flour), and I am p sure it’s not vegan or vegetarian friendly. But it has rum and it has chocolate, so I daresay it’s one of the best ones out there.


The story behind it:

Years ago, when I was 16, I was hanging out at a friend’s place and in his fridge he had a huge batch of this cake. I tried one piece, and fell in love. On a whole new level. I pestered him for a while, until he finally remembered to give me the recipe and the rest? The rest is history. Except that it’s not because this cake is my cake, it’s the cake. And I eat it at least once a year — on my birthday.

It’s tasty, it’s chocolatey, it’s very juicy and not dry at all, it has cherries, it has whipped cream and RUM. RUM!

Anyway, you’ll need:

  • 8 eggs (yes, 8)
  • Butter, 70 g
  • Sugar, 250 g
  • Walnuts, 250 g (finelly chopped or whatever we call that)
  • All purpose flour, 2 tbsp
  • Cocoa powder, 1 tbsp
  • Rum (!), 1 dl
  • Whipped cream, 1 l (not sure how this is measured, but you need enough whipped cream to be able to cover the top of the cake; so basic frosting amount)
  • Cherry jam (as much as you want)
  • Cooking chocolate, 100 g

What you’ll have to do:

  • Separate the egg yolks from egg whites.
  • Mix in the yolks and the sugar; beat the whites separately.
  • Mix together flour, cocoa, walnuts.
  • Slowly add the flour-cocoa-walnuts mix and beaten whites to the yolk-sugar mix.
  • Bake for 30 minutes at 180 degrees (Celsius).
  • Once it cools down a bit soak with rum (as much rum as you want).
  • Melt the chocolate and the butter; then cover the rum soaked base with chocolate.
  • Let cool.
  • Spread the jam onto the chocolate; cover with all the whipped cream you want before serving and sprinkle some magical fairy dust on top.

And then enjoy!

Don’t forget to ✨sparkle sparkle✨,


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