Best 3 Rum Torte Recipes

CHOCOLATE-RUM TRUFFLE TORTE RECIPE - (4.3/5)

Steps:

• Heat oven to 350°F. Butter bottom and sides of 9-inch springform pan. Line outside of pan with heavy-duty foil. Combine sugar and hot water in small bowl until sugar dissolves. Stir in espresso powder. Melt 1 pound chocolate and butter in large heatproof bowl set over saucepan filled with 1 inch almost simmering water (bowl should not touch water). Let stand until chocolate is almost melted, stirring occasionally. Remove bowl from heat; stir until melted and smooth. Stir in espresso mixture. Let cool until slightly warm, not hot. Whisk in eggs one at a time, just until blended. Whisk in 1 tablespoon rum. Pour into springform pan. Place in large shallow roasting or broiler pan; add enough hot tap water to roasting pan to come 1 inch up sides of springform pan. Bake 45 to 55 minutes or until cake is set and center does not move when pan is tapped. Remove pan from water bath; remove foil. Cool on wire rack to room temperature, about 2 hours. Run thin knife around edge of pan before releasing sides. Meanwhile, heat cream in small saucepan over medium heat until small bubbles form around edge. Add 6 ounces chocolate; remove from heat. Let stand 2 to 3 minutes or until chocolate is almost melted; whisk until smooth. Stir in 1 tablespoon rum. Refrigerate 30 minutes or until frosting is of spreadable consistency, stirring occasionally. Spread frosting over top of cake, swirling to decorate. Refrigerate until frosting is set. (Torte can be made 1 day ahead. Cover and refrigerate.) Serve at room temperature.

APPLE WALNUT TORTE WITH CARMEL RUM SAUCE

Steps:

• Torte: Preheat oven to 350F. Butter 8-inch round or square pan with 2-inch high sides. Saute raisins until vermouth is almost gone, then let sit and soak up remaining liquid. Sift first 4 ingredients into medium bowl. Using electric mixer, beat sugar and butter in large bowl until blended. Add egg and beat well. Stir in dry ingredients, then apples, raisins and nuts. Transfer batter to prepared pan. Bake until tester inserted into center comes out clean, about 45 minutes. Transfer to rack and cool slightly. Serve with vanilla ice cream or frozen yogurt. Can be made 1 day ahead. Cool completely. Cover torte, let stand at room temperature.) Sauce: Combine first 4 ingredients in heavy medium saucepan over medium heat. Stir until butter melts and sugars dissolve. Increase heat and boil until slightly thickened, whisking occasionally, about 3 minutes. Mix in rum. Cool sauce slightly. (This can be made the day before. Cool and refrigerate. Warm before serving.)

RUM TORTE

Steps:

• 1) Sprinkle the crushed biscuits over the base of the tin. 2)Put the chocolate into a heatproof bowl with the liquid glucose/corn syrup (I think that will work) and the rum. 3) Put the bowl over a saucepan of simmering water and leave it until the chocolate has melted. 4) Stir and take off the heat and leave the mixture to cool for 5 minutes or until it is warm. 5) Beat the cream until slightly thickened, then fold half into the chocolate mixture and then fold that mixture into the rest of the cream. 6) Spoon it into the tin and tap the tin to even the mixture out. 7) Cover and refridgerate overnight. 7) Cut around the edge of the torte, then tip it onto a plate. 8) Dust the surface with sifted cocoa powder.