I attended a class sponsored by The Maya Kitchen last Saturday. Somehow, I couldn’t help but think about Christmas when I saw the finished product of the decadent chocolate rum cake recipe that chef Kittin Constantino shared. I would like to make this for Noche Buena 2011. This would also be ideal for giving to friends or even selling.
Apparently, the decadent chocolate rum cake is one of the dessert specialties of The Cookbook Kitchen, a resto with homecooked specialties that I still have to discover. The “cookbook” in the resto’s name is actually a misnomer since owner-chef Gen Capati concocts his own recipes with emphasis on healthy cooking. (see adobo pasta recipe in my other food blog). Yes, food can still be delicious even without MSG if you choose the right ingredients.
Here is the chocolate rum cake beautifully-styled and plated:
Chef Kittin’s family is one of the owners of CBK (Cookbook Kitchen) by affinity. Being a graduate of the prestigious Culinary Institute of America, expect her to come out with only the best desserts for their resto.
Here’s her precious recipe for the chocolate rum cake:
In a bowl, mix one cup unsweetened cocoa with two cups boiling water. Mix with wire whisk until smooth. Set aside and cool completely.
Sift the following dry ingredients: 2 3/4 cup Maya all-purpose flour, 2 tsp. baking soda, 1/2 tsp. baking powder and 1/2 tsp. salt. Mix them all together.
In a large mixer using paddle attachment, beat one cup butter, 2 1/2 cup sugar, four eggs & one tsp. vanila until light and fluffy.
At low speed, beat in flour mixture and liquid cocoa mixture alternately, ending with flour mixture.
Divide mixture among four standard-size loaf pans or place in a large bundt pan
Bake in oven 350 F temperature for 30-35 minutes..
Invert cake and baste with butter rum glaze.
Here’s how to make the glaze: Simmer for about five minutes one cup butter, 3/4 cup sugar, 1/4 cup water and one cup rum.
Garnish with fruits and caramel sauce if you like.