b'SErvES 4 to 6 Chocolate Butter Cake BattEr with Rum Cream Sauce1 cups flour1 tablespoon baking powderpinch of salt preheat the oven to 375 degrees. 1 cup c&h or domino sugar3 eggs to prEparE thE BattEr cup (1 stick) melted unsaltedin a bowl, combine all the dry ingredients. add the eggs and mix well, butterstirring with a wooden spoon. add the melted butter and the milk, andcup milkkeep stirring until they are incorporated. Fold in the chocolate.2 ounces baking chocolate,pour the batter into a 9-inch springform pan and bake for 30 to 35 minutes. finely chopped or grated Let the cake rest for at least 10 to 15 minutes. Loosen the sides of the cake with a butter knife and then invert it onto a serving dish.ruM crEaM SaucE Make the rum cream sauce right before serving. 4 tablespoons c&h or domino sugar to prEparE thE ruM crEaM SaucE4 tablespoons butter (unsalted) place all the sauce ingredients in a nonstick saucepan and cook over 1 cup cream medium heat until the sauce starts to thicken, about 5 to 6 minutes. cup rum cut the cake into serving slices and serve with a spoonful of sauce on top of each.122'