Nutritional Info

Nutrition Facts

Serving Size 1 (20g)

Calories 119
Calories from Fat 103 (86%)
Amount Per Serving %DIV
Total Fat 11.4g 18%
Saturated Fat 4g 20%
Monounsaturated Fat 4.7g
Polyunsaturated Fat 2.7g
Trans Fat 0.0g
Cholesterol 42.6mg 14%
Sodium 6.3mg 0%
Potassium 11.3mg 0%
Total Carbohydrate 2g 1%
Dietary Fiber 0.1g 0%
Sugars 0.1g
Protein 0.8g 2%

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Recipe Description
Dark Jamaican rum flavors many Piedmontese desserts. This cake is inspired by one I ate in Novara a number of years ago, when visiting my friends Carla and Bud Simons. Carla is a native of that city and knew just where to go for the best pastries. Serve it with vanilla or rum raisin ice cream.
Prep time
30 min
Cook time
55 min
Ready In
1 hr 25 min


Serves Tool

Serves To:USMetric
1/4 Cup(c)  confectioner's sugar
1 Pinch(pn)  salt
1 Tablespoon(T)  all purpose flour
1/2 Cup(c)  dark raisins
1 Teaspoon(t)  pure vanilla extract
1/3 Cup(c)  dark rum
1/3 Cup(c)  sugar
6   large eggs, separated
1/2 Cup(c)  unsalted butter
9 Ounce(oz)  bittersweet or semisweet chocolate, coarsely chopped
1 Tablespoon(T)  all purpose flour


Place the rack in the center of the oven. Preheat the oven to 350°F. Grease and flour a 9 inch spring form pan. Tap out the excess flour. In the bottom half of a double boiler or in a medium saucepan, bring 2 inches of water to a simmer. Place the chocolate and butter in the top half of the double boiler or in a bowl that will sit comfortably over the saucepan. Let stand until the chocolate is softened, about 5 minutes. Stir until smooth. Let cool slightly. In a large bowl, whisk the egg yolks, sugar, rum and vanilla until thick and well blended, about 5 minutes. Gradually stir in the chocolate mixture. Toss the raisins with 1 tablespoon of the flour. Stir the remaining 3/4 cup of flour into the chocolate mixture. Stir in the raisins. In a large clean bowl with clean beaters, beat the egg whites and salt with an electric mixer on medium speed until the whites are glossy and soft peaks form, about 5 minutes. Fold 1/3 of the whites into the chocolate mixture to lighten it. Gently fold in the remaining whites. Scrape the mixture into the prepared pan. Bake 45 to 50 minutes or until the cake is puffed and slight cracks appear on the surface. The cake should be slightly moist when a toothpick is inserted in the center. Let the cake cool in the pan on a wire rack 10 minutes. Remove the rim of the pan and place the cake on a wire rack to cool completely. Sprinkle with confectioners' sugar. Serve at room temperature. Store covered with a large inverted bowl in the refrigerator up to 3 days.

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