Boozy Chocolate Cake Bread : Dark rum flavoured chocolate cake bread !
Preheat the oven to 180 C / 356 F.
Butter the almond cake pan. Sprinkle with bread crumbs all over the tin. Leave aside.
In a mug, combine dark rum and 3 Tbsp of bread crumbs. Leave aside.
Melt the chocolate.
Mix egg whites and pinch of salt until stiff peaks form in medium sized bowl. Leave aside.
In another medium sized bowl, mix butter, sugar and egg yolks to get foamy texture. Add melted chocolate and rum mixture.
Using spatula, gently combine butter mixture, hazelnuts and egg whites.
Pour the batter into the almond cake tin and bake for 40 minutes or until toothpick comes out clean. Cool completely in the pan. Then turn it onto racks so you could pour the glaze over the loaf.
Prepare pink glaze according to the package instructions and pour over the cake bread.
In small pot, on low heat, warm semi sweet chocolate chips and sour cream, stirring constantly until chocolate completely melted.
Pour chocolate ganache over cooled pink glaze.
Leave to cool and serve.