Chocolate Rum Raisin Cake with Brown Sugar Rum Glaze

Name: Chocolate Rum Raisin Cake with Brown Sugar Rum Glaze
Ingredients: One of the things I love about chocolate is that it’s almost impossible to know everything about chocolate. It will dare you, surprise you and kick you back. It will sometimes haunt you at the oddest hour. And it will definitely retool your notion; While I must say that chocolate isn’t really my strongest passion in the realm of pastry and desserts, I did have the pleasure of working with some of the world’s finest chocolate products for over a year. I consider myself very lucky to have an; This cake turned out to be one of those experiments that blew my mind when I had a chance to taste the results. I started out wondering how all these ingredients would co-mingle, not entirely sure this would work. I know that extra virgin olive oil i; I know there are many who absolutely fear the raisin. Maybe they were handed a stale box of Raisinettes as a teenager or never got to try Rum Raisin Ice Cream on a dare, but when these raisins are nestled with chocolate and rum in a lusciously moist; All these ingredients are in delectable balance. The overwhelming flavor is a deep rich chocolate due to the use of cocoa powder. The cinnamon and rum do not in any way overwhelm and the extra virgin olive oil brings just the right note of earthy fla; Fresh from the oven, as all kinds of powerful aromas waft and swirl and linger, I'm reminded again of the spellbinding effect of such terrific natural ingredients. Treat yourself to this cake and discover something new about chocolate!; Bench notes:; - I use California Olive Ranch Arbequina extra virgin olive oil, an amazing product that also comes highly recommended from the test kitchen of Cook’s Illustrated. It’s got a stunningly clean and pure fruity taste without any trace of bitterness; - Make sure your raisins are soft and plump.; - My cake baked in 32 minutes. Start checking at about the 30-minute mark.; - OK, if you’re in terror of raisins, try the cake without them!

Chocolate Rum Raisin Cake with Brown Sugar Rum Glaze was pinched from <a href="http://pastrystudio.blogspot.com/2010/03/chocolate-rum-raisin-cake-with-caramel.html" target="_blank">pastrystudio.blogspot.com.</a>

INGREDIENTS

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One of the things I love about chocolate is that it’s almost impossible to know everything about chocolate. It will dare you, surprise you and kick you back. It will sometimes haunt you at the oddest hour. And it will definitely retool your notion

•

While I must say that chocolate isn’t really my strongest passion in the realm of pastry and desserts, I did have the pleasure of working with some of the world’s finest chocolate products for over a year. I consider myself very lucky to have an

•

This cake turned out to be one of those experiments that blew my mind when I had a chance to taste the results. I started out wondering how all these ingredients would co-mingle, not entirely sure this would work. I know that extra virgin olive oil i

•

I know there are many who absolutely fear the raisin. Maybe they were handed a stale box of Raisinettes as a teenager or never got to try Rum Raisin Ice Cream on a dare, but when these raisins are nestled with chocolate and rum in a lusciously moist

•

All these ingredients are in delectable balance. The overwhelming flavor is a deep rich chocolate due to the use of cocoa powder. The cinnamon and rum do not in any way overwhelm and the extra virgin olive oil brings just the right note of earthy fla

•

Fresh from the oven, as all kinds of powerful aromas waft and swirl and linger, I'm reminded again of the spellbinding effect of such terrific natural ingredients. Treat yourself to this cake and discover something new about chocolate!

•

Bench notes:

•

- I use California Olive Ranch Arbequina extra virgin olive oil, an amazing product that also comes highly recommended from the test kitchen of Cook’s Illustrated. It’s got a stunningly clean and pure fruity taste without any trace of bitterness

•

- Make sure your raisins are soft and plump.

•

- My cake baked in 32 minutes. Start checking at about the 30-minute mark.

•

- OK, if you’re in terror of raisins, try the cake without them!

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