Flourless Rum and Chocolate Cake
- Total Time: 1 hour 10 mins
- Yield: 10 servings 1x
Description
A flour less almond, rum and dark chocolate cake that is perfect for anytime snacking.
Ingredients
- 1 stick (115 g) of butter softened
- 1 cup (240 ml) of ground almonds
- 3/4 cup (180 ml) of sugar (more if you like it sweeter)
- 1 medium sized potato, boiled, peeled and mashed
- 3 eggs, separated
- 1 tsp vanilla extract
- 1/3 cup (80 ml) dark rum
- 2/3 cup (about 6 oz) grated dark chocolate (at least 70% cacao)
- 1/3 cup (80 ml) of sliced almonds
- 1/3 cup (80 ml) of maple syrup
Instructions
- Preheat the oven to 335 degrees, grease a 9 inch round cake tin.
- In a large mixing bowl, add in the butter, ground almond,sugar and the potato and beat until well mixed. Add in the egg yolks and mix well.
- In a separate bowl, beat the eggs until softly peaked.
- Add the vanilla and the rum, with the chocolate into the butter and sugar mixture, fold in the egg whites and pour the mixture into the cake tin. Place the cake in the center of the oven and bake for about 40 minutes or so until almost set.
- Mix the sliced almonds with the maple syrup and pour over the cake and bake for another 6 to 8 minutes, until the almonds are just a little darker.
- Serve the cake warm or cooled.
- Prep Time: 20 mins
- Cook Time: 50 mins
- Category: Cake
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 380
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Frequently Asked Questions
Why does this flourless cake contain mashed potato?
One medium boiled, peeled, and mashed potato replaces the structural role that flour normally plays — it binds the batter and keeps the cake moist without adding a discernible potato flavour. It joins 1 cup of ground almonds and 2/3 cup of grated dark chocolate as the body of the cake.
Why are the eggs separated in this recipe?
The yolks go into the butter-almond-potato mixture for richness, while the 3 egg whites are beaten to soft peaks separately and then folded in. This fold adds air and lightness to what would otherwise be a very dense, flourless batter. 
What is the almond-maple topping and when does it go on?
After the cake bakes for about 40 minutes until almost set, you mix 1/3 cup sliced almonds with 1/3 cup maple syrup, pour it over the cake, and return it to the oven for a final 6-8 minutes until the almonds are just a little darker. This creates a caramelised nut crust on top.
