Chocolate Rum Cake with Raspberries & Mango Salsa Recipe

It sure seems like a long time since I prepared a dessert! This torte cake is of the not-too-sweet kind so the fruit and mango sauce make up for that. While torte is traditionally a multilayered cake, there are exceptions; this is of the one layer kind.

The dark rum here gives the cake a bit of  a kick and taking around an hour in total from prep time to end of baking, once the torte has cooled, you will not be disappointed with the end result.

Prep time: 30 min
Cook time: 1 hour
Serves: 8

Ingredients 
150g dark chocolate
125g unsalted butter
5 eggs, separated
175g ground almonds
100 ml dark rum, and 1 tsp to add to the whipped cream
100 ml double cream
small basket of raspberries
2 mango's peeled and diced

Instructions
1. Preheat the oven to 150º C. Lightly butter the bottom and sides of a 9-inch spring-form tin.

2. Melt the dark chocolate and butter in a bowl over a large saucepan of simmering water.  When
 the chocolate has melted, remove from the heat and leave aside to cool.

3. In a separate bowl, whisk the egg whites until they form peaks.

4. Mix the sugar and almonds in the melted chocolate mixture, followed by the egg yolks and 100 ml of dark rum.

5. Fold in the egg whites and pour the mixture into the prepared spring-form tin and bake for 30 minutes.  Remove from the oven and leave to cool for a few minutes.

6. Whip the cream and add the remaining rum.

7. Dice the the mango and place into a blender or food processor and blend to a pulp,  Push the pulp through a sieve and add the sugar to taste. 

8. Place a slice of torte on each plate and drizzle over the mango sauce and add with a dollop of cream and some raspberries.