Chocolate Cornmeal Rum Cake

For my low-FODMAP friends!

Chocolate Cornmeal Rum Cake

1 lb bittersweet chocolate
8 oz butter
11 eggs, separated
3/4 cup sugar
1/2 cup fine cornmeal
1/4 cup dark rum (or flavored liqueur like Chambord or Grand Marnier if you're not eating low-FODMAP)

Preheat oven to 300 degrees.

Line a 10" round pan with parchment paper. Do not oil or spray the pan.

Melt chocolate and butter over double boiler and set aside.

Beat 11 yolks with 1/2 cup of the sugar until light and fluffy. Fold the yolk mixture into the melted chocolate mixture.

Beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup sugar and beat until stiff peaks form.

Fold the beaten whites into the chocolate/yolk mixture, then fold in cornmeal and rum.

Bake for 45-50 minutes in a water bath until an inserted toothpick comes out clean.

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