Chocolate Rum Cake with a Rum Truffle

Preheat oven to 350°F. Spray 15 aluminum 4 ounce pans with oil. Sift together the dry ingredients; 1 cup of sugar, cocoa, flour, baking powder, baking soda, and salt, then set aside. In a mixer with the beater, mix the egg yolks, oil, vanilla, water and rum. Add the dry ingredients, mix well, and set aside. In another bowl, with the mixer, whip the egg whites with 1/2 cup of sugar until soft peaks form. Start the mixer on medium speed and raise the speed as the peaks begin to form. Gradually pour in the remaining sugar and whip until the whites are firm and shiny, not stiff. Using a spatula, fold ¼ of the egg whites into the chocolate mixture, then scrape the chocolate mixture back into the egg whites, quickly folding to completely incorporate. Fill the aluminum pans with the mixture ¾ full and bake until done, about 15-20 minutes. They are baked when the edges of the cake pull away from the pan and a tester inserted into the center comes out clean. Cool the pans on a rack. To remove, run a knife around the inside of each pan to loosen it.

In a saucepan heat the coconut milk, not to a boil, mix in the chocolate. Stir until the chocolate is melted, and add in the rum. When it is completely melted and mixed, Pour the mixture into a glass bowl and cool in the refrigerator, until it sets.  With a small scooper, scoop and form small balls from the coconut, chocolate, rum mixture, and roll the balls in cocoa powder.

Cut the vanilla bean lengthwise and scrape the inside into a bowl. In a medium bowl, using a whisk, whisk the egg yolks until they are smooth. In a small pot over medium heat, cook the coconut milk, vanilla bean, and sugar. Still over a medium heat, slowly pour in the egg yolks, half of the mixture at a time, into the pot while continuously mixing so the eggs don’t cook. Add in the whiskey, stir. Strain the mixture of a bowl and let it cool. Refrigerate covered until ready for use.

As seen in the Joy of Kosher with Jamie Geller Magazine Purim 2012 – Subscribe Now.