A delectably moist treat infused with the warmth of rum. This is the most aromatic dessert ever.
The pièce de résistance is the rum sauce – a glaze that takes you on a flavour journey – from sweet buttery notes to a warming rum finish. This is not just food; it’s an experience. Great for cozy family gatherings.
Mix 4 cups flour with 2 tsp baking powder, 1/2 tsp baking soda, 1 cup crushed cashew nuts and 1/2 tsp salt.
Whisk six eggs well, with 2 cups white sugar. Add 2 cups butter, 2 tsp vanilla essence and whisk very well.
Mix 2 tsp coffee granules in 1 cup milk and stir well. Add the milky coffee to the batter. Add few cashew halves too. Mix the batter well.
Bake for half an hour in mini cake molds. When the cakes cool, sprinkle cocoa powder on top.
Serve topped with warm rum sauce.
Coffee Sauce (Non- alcoholic)
In a sauce pan, warm 2 cups milk. Add 4 tsp coffee granules. Add 1 cup brown sugar and 1/2 cup butter. Keep stirring until the sugar almost melts and you get a thick sauce. (You could add 1/2 cup rum to make this alcoholic)
Butter Rum Sauce
This sauce can be saved for upto a week in the refrigerator. It is best served warm – on cake, French toast, muffins, pies or cinnamon rolls.
Melt 250 gm butter over medium to low heat. Add 1 cup brown sugar and a pinch of salt. Whisk until butter is well mixed in and looks like caramel.
Carefully add the rum – the alcohol will cause the mixture to bubble and in some cases may start to flambé.
Remove the mixture from the heat and whisk until properly combined.
Note: If the sugar crystallises, simmer over low heat until all the sugar dissolves, whisking gently. Let it stand 15-30 minutes for a thicker glaze or use right away.
By Christ & Co.
