Return to listing

Moist Chocolate and Rum Squares

If there is an ultimate chocolate cake this one could be high on the list of contenders. No flour, just chocolate, ground almonds and whipped egg whites which make it so light and airy, and extremely moist. It doesn’t have to be cut into squares, you could serve it as a cake with candles or Easter eggs on top. Either way it is one of the best chocolate cakes ever.


This recipe is from Delia's Cakes


First place the butter, sugar and egg yolks in a bowl and whisk them for about a minute until thoroughly blended.

Then fold in the almonds and grated chocolate.

Now, with a clean dry whisk, whisk the egg whites to the soft peak stage – not too stiff – and then carefully fold half into the chocolate mixture, followed by the other half.

Spread the mixture in the prepared tin, levelling it with the back of a tablespoon, and bake near the centre of the oven for about 55 minutes to 1 hour or until it feels springy in the centre.

Leave the cake to cool in the tin, and then lift the cake out using the liner.

Place it on a board, then holding the liner at one end, use a palette knife to slide the cake directly onto the board.

Now put the broken-up chocolate in a bowl over a pan of 5cm barely simmering water, without the bowl touching the water.

When it’s melted (5–10 minutes), take it off the heat and stir in the cream and 1 tablespoon of rum.

Then let the icing cool and thicken a bit.

Sprinkle the surface of the cake with the other tablespoon of rum, and spread with the cooled chocolate icing, using a palette knife.

Leave the icing to set before cutting it into squares.

Then store in an airtight tin.

For more Chocolate Cake recipes, watch the video below:


Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to

Related recipes

Chocolate Marbled Energy Bars Makes 15

Chocolate Marbled Energy Bars

I made these on TV with Dawn French for Comic Relief. After that, school children were making them all over the country to raise money – and they were very popular. We also like them without the chocolate topping.

Chocolate Orange Biscuits Makes about 22

Chocolate Orange Biscuits

If you like chocolate and orange as a combination, then forget Jaffa Cakes. These are in a completely different class.

Chocolate Souffle Cake with Armagnac Prunes and Crème Fraiche Sauce Serves 8

Chocolate Souffle Cake with Armagnac Prunes and Crème Fraiche Sauce

This is quite simply my own favourite chocolate dessert of all time. It’s dark, very moist, and the prunes soaked in Armagnac make it a very grown-up chocolate experience. I used to call it Sunken Chocolate Cake but sometimes it doesn’t sink!

Chocolate 'Surprise' Cup Cakes 

Chocolate 'Surprise' Cup Cakes

It’s the hidden ingredient that’s the surprise. Mashed potato, often used in potato scones but even better in these small cakes – giving them a soft moist texture.

Grated Chocolate and Almond Cake 

Grated Chocolate and Almond Cake

From the book, Delia's Cakes and made with dark chocolate and almonds. A moist cake with tiny flecks of chocolate.

Squidgy Chocolate Cake 

Squidgy Chocolate Cake

In the late ’70s this cake went down a storm, and still people tell me they always have it on their birthday! Because it is not made with flour it’s incredibly light and soufflé-like.




Popular topic
Latest post
Ask Lindsey... For Hol
27 Jan 2015 13:52
Coffee Break Newsletters
27 Jan 2015 12:01
Food and travel Italy
02 Jan 2015 21:21
Ingredients Hoping to make marmalade tomorrow
23 Jan 2015 19:56
Can Anyone Help? Wood Pigeon
27 Jan 2015 11:00
Books One is fun
02 Jan 2015 20:56
Equipment Thermomix
24 Jan 2015 06:48
Gardening Winter Garden
25 Jan 2015 15:50
CMS solutions by