I have recently made two different chocolate cakes. These two different chocolate cakes combine additional flavours such as cinnamon, apple, or plum, chestnut. Interestingly both have dark rum.
One is a rich dense flourless chocolate cake with flavours of chestnuts and prunes and dark rum, the other one is a light chocolate mousse cinnamon, apple and dark rum dessert.
Gateau Mozart
This is a recipe from Pierre Hermé “Le Larousse du Chocolat“. Pierre Hermé is a famous french pastry chef, most famous for his macarons. His cookbook Le Larousse du Chocolat gathers good chocolate recipes across France and some of Pierre Hermé as well.
I had not done the Gateau Mozart for some time (recipe HERE). Imagine three very thin disks of sweet shortcrust pastry with a subtle cinnamon flavour alternating with a light chocolate mousse which contains apples cooked in butter, a pinch of cinnamon and have been flambé !
Flourless chestnut, chocolate and rum cake
I found this recipe a while ago in the Delicious Magazine. I had cut out the recipe and placed in my cookbooks. This recipe intrigued me because of the combination of chestnut and prune and rum. With chestnut puree, you retain a lot of moisture and the flavour is undeniable. Years ago, I made up a chestnut steamed pudding. It is such a nice dessert. My curiosity was picked.
