La Petite Mort Au Chocolate En Flambé Recipe

Inspired by L'Opossum

Time2h

Serves8

Mounted by Drunken Fruits. C’est Très Ooh-La-La!

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Ingredients

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Drunken Fruits

1 cup Raspberries

1 cup Blueberries

1 cup Blackberries

1 cup Rum

2 tbs sugar

Chocolate Cake

1 1/2 cups 00 bread flour

3/4 cup Cocoa powder

1 tsp Baking powder

1/2 tsp Baking soda

1/2 tsp Celtic sea salt

1 1/2 cups granulated sugar

2 large Eggs

1 cup Milk

1/2 cup Tuscany sunflower oil

2 tsp Watkins vanilla extract

1/2 cup Boiling water

Flambé

1/2 cup Brandy or additional Rum

Method

Prepare the Drunken Fruits

Marinate the Fruits

In a bowl, combine raspberries, blueberries, blackberries, rum, and sugar. Toss gently to coat the fruits and let them marinate for at least 1 hour.

Bake the Chocolate Cake

Mix Dry Ingredients

Preheat the oven to 350°F (175°C). In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.

Combine Wet Ingredients

In another bowl, mix granulated sugar, eggs, milk, vegetable oil, and vanilla extract until well combined.

Combine and Bake

Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Stir in boiling water until smooth. Pour the batter into a greased cake pan and bake for 30-35 minutes. Let cool.

Flambé the Dish

Prepare for Flambé

Once the cake is cooled, place a slice on a plate, top with marinated drunken fruits, and drizzle with some of the rum marinade.

Flambé

In a small saucepan, heat the brandy or additional rum until warm. Carefully ignite the alcohol and pour it over the fruit-topped cake slice. Allow the flame to burn off before serving.