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How To make Chocolate Cake with Rum Spiked Figs
1 1/2 c Dried Mission Figs
1/3 c Dark Rum
1/3 c Water
8 oz Semisweet Chocolate
8 oz Unsalted butter
6 Eggs
1 c Unsweetened Cocoa Powder
1 1/2 c Sugar
1 c Whipping cream, soft wipped
With a small knife remove the hard bit of stem at the tip of each fig. Place the figs in a small saucepan with the rum and water. Bring to a boil over high heat. Cover pan, reduce heat to simmer and continue cooking until figs are tender, about 20 minutes. Set aside. Grease botton and sides of a round baking pan - 9 inches in diameter and 2 inches high - with shortening or vegetable oil. Line the bottom with a circle of parchment or aluminum foil. Set aside. Cut the chocolate into small pieces and melt it with the butter in the top of a double boiler. (I use a microwave). Remove from heat and stir until smooth. Crack the eggs into a large bowl. Add cocoa and sugar to the eggs and beat with an electric mixer until blended evenly. Drain the figs, discarding the liquid. Stir figs and chocolate into the egg mixture and mix well. Spoon the batter into the prepared pan. Bake in a preheated 350 degree oven until the cake rises to the top of the pan and feels set in the center, about 40 minutes. Let it cool in the pan on a wire rack. When cool, turn it out onto a rack. Remove the parchment or foil, invert the cake into a large serving plate. Cover it and refrigerate until ready to serve. Accompany with whipped cream.
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One of my all-time favorites and also one of the first things I ever made when I started my baking journey is this Pistachio Cheese Loaf. It's a tender loaf cake that's rich thanks to the cream cheese, with a delightful pistachio flavor to boot! Pair with Rum-Spiked Hot Chocolate and it's a treat!
FULL RECIPE AND TIPS ON MY BLOG--
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PISTACHIO CHEESE LOAF
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1 cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
½ bar (113 grams or 4 ounces) cream cheese, softened at room temperature
½ cup unsalted butter, softened at room temperature
¾ cup sugar
2 large eggs, at room temperature
1 teaspoon vanilla
⅓ cup toasted pistachio nuts, chopped, plus more for topping
Maraschino cherries, as many as you like, halved for topping
Adapted from Yummy Magazine
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RUM HOT CHOCOLATE
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2 cups milk of choice
4 Tablespoons dark chocolate chunks
2 Tablespoons cocoa powder
2 teaspoons sugar
½ teaspoon vanilla bean extract
2 Tablespoons rum or spiced rum
3 to 4 large marshmallows, to serve (optional)
1 teaspoon cocoa powder, to dust (optional)
Adapted from Wholesome Patisserie blog
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Mulled wine recipe – warm spiced wine that is usually serve in Christmas and holiday season, bit not only. This drink is perfect for cozy winder evenings. Mulled wine is popular all around the world during the holidays, in Germany it’s called Glühwein, in Spain it’s called warm sangria. No matter where you are from and how to you call it, just make this drink and enjoy life.
►Full written recipe:
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Ingredients:
1 bottle Dry red wine
1 orange, sliced
1-2 Cinnamon sticks
2 Star anise
1 teaspoon Cardamom
1-2 tablespoons Honey/maple syrup/sugar (optional)
1/4 cup (60ml) Brandy/rum (optional)
Directions:
1. In a medium saucepan combine red wine, sliced oranges, cinnamon stick, star anise, whole cloves, sweetener and brandy.
2. Place the saucepan over medium heat and bring to a simmer (Avoid boiling, otherwise the alcohol will evaporate). Reduce to low heat and cook for 10-15 minutes.
3. Pour into glasses and serve hot or warm.
Notes:
• To make the drink stronger or lighter you can add more or less alcohol (brandy/rum/whisky).
• To add more flavor you can add chopped apple, fresh or frozen cranberries, blueberries or any fruit that you like.
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Full Written Recipe -
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