Thursday, December 10, 2020 10 mins read

Thursday, December 10, 2020 10 mins read

Modified Molten Lava Cake featuring Puget Sound Rum Company

Don’t forget the rum!

On the banks of the Sammamish River in Woodinville, Washington, there’s a craft distillery bringing a little Caribbean flair to the Puget Sound. Founded as one-half of a distilling venture between long-time friends, Puget Sound Rum Company is making rum with the very best sugarcane South America has to offer.

Hand crafted at the 47th parallel. This rum is distilled from organic panela sourced from a small family farm in Colombia. Rum 47 is single distilled through our Jamaican style pot still, designed to capture the rich flavor of the panela. This is a heavy white rum, full of flavor and character. It makes a perfect classic daiquiri or mojito.

This White Rum has sweet notes of coffee, burnt caramel, and fruit, making it the perfect addition to a chocolate lava cake!

You’ll Need:

For the Cake:

1 c. Mini Chocolate Chips

¼ c. Butter

1 ½ c. Powdered Sugar

½ c. All-Purpose Flour

3 Egg Yolks

3 Eggs

½ tsp. Vanilla Extract

3 oz. White 47 Rum 

For the Chocolate Rum Ganache:

9 oz. Chocolate Chips

1 c. Heavy Whipping Cream

1 Tbsp. White 47 Rum 


For the Cake: In a double boiler, melt chocolate and butter until smooth.

Mix in flour and powdered sugar. Whisk together eggs, egg yolks, & vanilla, and then fold into heated mixture. Pour into 4 ounce greased ramekins or miniature Bundt pans. Bake at 425° for 13 to 15 minutes.

Chill for 15 minutes, add 1/4 oz rum to each cake, then top with chocolate rum ganache. Garnish with an Orasella cherry and sprinkled powdered sugar.

Note: Remaining rum is for the chef’s consumption.

For the Chocolate Rum Ganache: Melt chocolate chips and heavy whipping cream in a double boiler until smooth. Remove from heat then add the rum. Top the lava cakes by spooning ganache until covered.

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