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Ingredientes
- 2 c. Flour
- 2 tsp Baking pwdr
- 1/4 tsp Salt
- 2 ounce Semisweet chocolate
- 1 ounce Unsweetened chocolate (I used all semisweet)
- 2 stk butter
- 1 tsp Vanilla
- 1/2 tsp Almond extract
- 1 1/2 c. Sugar
- 4 lrg Large eggs
- 1/4 tsp Baking soda
- 2 c. Toasted pecans, minced coarsely
- 1/2 c. Water
- 2/3 c. Sugar
- 2/3 c. Light rum
- 1 Tbsp. Lime juice
Direcciones
- Servings: 10 - 12 portions
- Preheat 325. Butter a tube pan with a 13 - 14 c. capacity and dust all over with fine dry bread crumbs (I used cocoa pwdr). Set aside.
- Combine flour, baking pwdr, and salt. Set aside.
- Heat chocolates together. Set aside.
- Beat butter in mixer till soft. Beat in vanilla and almond extracts and then the sugar. Add in Large eggs one at a time. Add in flour at low speed and beat only till incorporated.
- Remove 1 c. batter from the mixer and combine with melted chocolate and baking soda.
- Place chocolate batter in the bottom of the pan and smooth with a spoon.
- Mix pecans into remaining batter and spread it proportionately over chocolate layer.
- Bake 50 min or possibly till it tests done.
- While the cake bakes, prepare syrup: Stir water and sugar in saucepan over moderate heat till mix comes to a boil. Let boil without stirring for 5 min. Remove from heat and let stand till fairly cold. Stir in rum and lime juice.
- When the cake is done, leave it in the pan and spoon the syrup over it till it is completely absorbed. While cake is still warm, place a cake plate over the pan, invert, and remove the pan.
- Don't try to cut the slices too thin; they will crumble.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 160g | |
| Recipe makes 10 servings | |
| Calories 608 | |
| Calories from Fat 288 | 47% |
| Total Fat 33.3g | 42% |
| Saturated Fat 15.73g | 63% |
| Trans Fat 0.0g | |
| Cholesterol 132mg | 44% |
| Sodium 502mg | 21% |
| Potassium 180mg | 5% |
| Total Carbs 66.91g | 18% |
| Dietary Fiber 3.2g | 11% |
| Sugars 44.17g | 29% |
| Protein 7.42g | 12% |
