INGREDIENTS
8.5 oz dark chocolate (240g)
2.5 oz milk chocolate (70g)
1/2 cup unsalted butter (113g)
1/2 cup sugar (67g)
2 tablespoons invert sugar or honey or mizuame (43g)
5 whole eggs (250g)
1/2 cup pastry flour or all propose flour (57g)
1/3 cup almond flour (32g)
1 teaspoon baking powder (4g)
Decoration
1/2 cup simple syrup (sugar:water=1:1) (120g)
1/4 cup rum (60g)
1 cup chocolate (50g)
2 tablespoons coconut oil (27g)
INSTRUCTIONS
Cut parchment paper to cover the bottom and side of the loaf mold, then place in the pan.
Preheat the oven to 350 °F/ 175 °C. Strain flour, almond flour, and baking powder together.
Mix simple syrup and rum to make rum syrup.
Melt the chocolate and butter in a double boiler, or microwave and add sugar and inverted sugar. Whisk until everything combines together.
In another bowl, beat all eggs. Add the egg in 3 potions into the chocolate mix (4), beat well them each time.
Add the (2) dry ingredients. Mix them by the whisk. Make sure everything is well combined.
Pour batter into the prepared pan, and smooth the top with a rubber spatula.
Drop the oven temperature to 325 °F/ 160 °C, bake them for 45 to 50 minutes. Check to make sure the cake is cooked by sticking a toothpick in the center. The toothpick should come out clean.
While the cake is hot, brush the (3) rum syrup on the top of the cake.
Let cool in the pan on a rack for 30 minutes then wrap them and put them in a refrigerator overnight.
Make Glaze: Melt the chocolate and butter in a medium metal bowl set in a skillet of simmering water, stirring with a rubber spatula until smooth.
Pour the warm glaze over the chilled cake. Using an offset spatula, spread the glaze evenly.
Refrigerate the cake until the glaze is set, 20 to 40 minutes.
NOTES
The cake may be frozen before glazing.
Store tightly covered at room temperature for up to 3-4 days
