TWD: Chocolate Rum Cake

Lyb of And Then I Do The Dishes had chosen chocolate Armagnac cake for TWD this week. Even though I'm not a great fan of chocolake cake, but I felt that I have to give the recipe a try, because this is a also a recipe that got Dorie fired (read the rest of the story from her book)! Thanks to my sister in law who had to carry a cake pan and a mixer, and walked a few blocks to my place, I managed to bake the cake yesterday with her help.

I used rum instead of Armagnac and I also chose to soak the chopped prunes in rum overnight instead of flaming it. Using a mixture of unsweetened and semi-sweet chocolate for both the batter and the glaze turned out to be a great idea too, because the sweetness of the cake was just right!

The texture of the cake resembles brownie - very dense and fudgy. The boozy prunes also adds an interesting flavour to the cake. In my opinion, this cake tastes much better than brownie. It's a pity that I couldn't really taste the pecans and so I thought, if I were to bake the cake again, I'd definitely go for cheaper alternatives like ground almond which I'm sure would work just fine.

Head over to Lyb's blog for recipe and don't forget to check out her version of chocolate armagnac cake!