Flourless Rum Nut Chocolate Cake
2 tablespoons unsalted butter plus more for greasing ramekins
¼ cup roughly chopped raw macadamia nuts
¼ cup roughly chopped raw whole pecans
1/8 cup raw sunflower seeds
1/8 cup raw sesame seeds
3 tablespoons dried cranberries, chopped
¼ cup dark rum
5 large eggs at room temperature
3 cups chocolate ganache, cooled, but fluid
1/2 teaspoon ground cinnamon
¼ cup confectioner’s sugar
1 pint vanilla ice cream
Preheat the oven to 375° conventional (350° convection) with a rack in the center.
Grease 6 6-oz. ramekins with butter and reserve.
Over medium-high heat in a medium-sized sauté pan, melt the butter. Add the macadamia nuts, pecans, sunflower seeds, and sesame seeds to the pan and cook to a light tan color, about two minutes. Add the cranberries, stir to combine, then add the rum and flambé, making sure to tip the pan away from you. After the flames burn off and the rum evaporates, about 15 seconds, transfer the nut mixture to a plate to cool. Reserve.
In a large bowl, whisk the eggs until combined and add 2 ½ cups of the ganache. Using a rubber spatula, fold the cooled nut mixture into the chocolate.
Divide the mixture equally among the ramekins, filling them about halfway. Transfer the ramekins to a baking sheet and bake on the center rack, until the cakes are puffed and the surface appears slightly cracked, 15 to 18 minutes.
In a small bowl, combine the cinnamon and confectioner’s sugar. Fill a small sieve with the mixture and dust the surface of each cake with it. Top each ramekin with a scoop of ice cream. Drizzle the remaining ganache on top and serve immediately.
Gosling's Black Seal Rum