You will fall in love with this recipe for chocolate rum cake, it has a light touch of rum that you will love.
Learn more about María Fernanda Hernandez
Ingredients6 portions
Preparation
Melt chocolate with butter and vanilla essence.
When melted remove from heat add sugar and eggs.
Add the flour and milk.
Pour the mixture into a previously greased mold and flour.
Cover the mold with aluminum foil and cook it in the bain-marie oven for about 1 hour or 180ºC.
For the sauce heat the milk with flour and sugar; stir constantly until everything is dissolved. Reserve and once cold add the rum.
Unmold the pancake, serve slices and sauté each one.
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