ChocoRum and Walnut Squares


because Mums know best

An old  recipe that stood the test of time through generations in my family. It contains a few drops of rum, but good quality extract could be used instead. It's my preferred choice anyway, probably because it resembles that authentic taste and smell that comes from my Mum's kitchen.

What I like about this recipe is that it gives you one great taste and has so many presentation faces  - it can be a simple everyday tray bake, creamy muffins, could be turned into a chocolate rum cake, or you can have individual serving  pieces, which I did.

My Mum's ChocoRum-Walnut Squares

120 g sugar
3 eggs separated
70 g lard
90 g flour
zest of 1 lemon
1/4 tsp baking powder

10 tbsp sugar
8 tbsp water
150g ground walnuts
60gr chocolate
100g soften butter
1 tbsp rum,or few drops of rum flavour - optional

Preheat the oven to 180C/350F/gas 4
Grease 30cm x20cm baking tray at least 5 cm deep.
Mix and cream eggs yolks with sugar, the beat the soften lard  until creamy and combine. Add flour, lemon zest and baking powder and the end slowly fold in egg whites beaten to form firm peaks. 
Bake for 20 minutes or until light golden in colour and the cake stick comes out clean. Set aside to cool completely.
Topping: Make sugar syrup with sugar and water, add ground walnuts, take off heat then stir in the chocolate broken into small pieces. Set aside to cool down, stirring it occasionally, then add the butter and mix to combine. Spread over cooled  cake base and decorate and serve as you wish. I used crinkled cutter and ruler to cut my squares and decorated them using simple stencil and hot chocolate powder. 

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