Caribbean Chocolate Ring with Rum Syrup
From berry 16 years ago
- 60 minutes to make
- Serves 10
It has the flavors from the Caribbean... chocolate, rum and tropical fruits are everything on this recipe...
Ingredients
- 1/2 cup unsalted butter shopping list
- 3/4 cup light brown sugar shopping list
- 2 eggs beaten shopping list
- 2 ripe bananas, mashed shopping list
- 2 tablespoon shredded coconut shopping list
- 2 tablespoon sour cream shopping list
- 1 cup self rising flour shopping list
- 3 tablespoon cocoa powder shopping list
- 1/2 teaspoon baking soda shopping list
- FOR THE syrup shopping list
- 1/2 cup sugar shopping list
- 2 tablespoon dark rum shopping list
- 2 ounces unsweetened dark chocolate, chopped shopping list
- TO DECORATE shopping list
- Mixture of tropical fruits, such as a mango, papaya, star fruit and goseberries shopping list
- chocolate curls shopping list
How to make it
- Preheat oven to 350 F. grease a 6 1/4 - cup ring pan with butter.
- Cream the butter and sugar in a bowl until fluffy. Add eggs gradually, beating well, the mix in the bananas , coconut and sour cream.
- Sift the flour, cocoa and baking soda over the mixture and fold in thoroughly and evenly.
- Pour in the prepared pan and spread evenly . Bake for 40 - 45 minutes, until firm to the touch. Cool for 10 minutes in the pan, then turn over onto a wire rack to cool completely.
- FOR THE SYRUP
- Place the sugar in a small pan, add 1 quarter cup water and heat gently, stirring occasionally until dissolved. Bring to a rapid boil, without stirring, for 2 minnnutes. Remove from the heat.
- Add the rum and the chocolate to the syrup and stir until the mixture is melted and smooth, then spoon evenly over the top and sides of the cake.
- Decorate Cake with tropical fruit and chocolate curls.
The Rating
Reviewed by 5 people-
Yummy. A lot of greatness in this recipe. Thanks for posting.
chefmeow
in Garland loved it
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Again so different one.Thanks for sharing.
ahmed1
in Cairo loved it
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mmmmm........
magali777
in Mexico loved it
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