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Rum Cake and ORELYS Spread


An original recipe by Valrhona Pastry Chef, Derek Poirier.

Category: Cakes and Tarts
Difficulty: Medium



250 grams eggs (5 eggs)
75 grams honey (about ¼ cup honey)
125 grams sugar (about 2/3 cup sugar)
50 grams almond flour (or finely ground almonds) (about 1/3 cup + 1Tbsp almond flour)
125 grams all-purpose flour (about 1 cup plus 1 Tbsp flour)
7.5 grams baking powder (about 1.5 tsp)
120 grams whipping cream (about ½ cup cream)
50 grams neutral oil (about ¼ cup oil)
35 grams butter (melted) (about 1/8 cup plus 1 tsp)
3.5 grams salt (about ½ tsp)
37.5 grams rum (about 1/8 cup plus 1 tsp)
.5 ea vanilla bean (or good extract) (about 1.5 tsp vanilla extract)


158 grams evaporated milk (about 1 cup)
50 grams honey (about 1/8 cup + 1 tsp)
25 grams neutral oil  (about 1 Tbsp)
200 grams ORELYS 35% CHOCOLATE



  • Preheat the oven to 320°F.
  • In a large mixing bowl, combine the eggs, honey, and sugar. Beat well together.
  • Add in the almond flour, then sift in the flour and baking powder. Mix to combine.
  • Add the cream, oil, melted butter, salt, vanilla, and rum. Mix completely.
  • Pour the batter into buttered mini cupcake or other small baking tins.
  • Bake for 10 minutes or until golden brown.

*Chef’s Tip: For an added texture, add a crumbled mixture of dark muscovado sugar, flour, and oil to the top of the cakes before baking.


  • In a pan over medium heat, combine the evaporated milk and honey.
  • Bring the mixture to just under a boil, making sure not to scald the milk. 
  • Slowly pour part of the mixture over the partially melted ORELYS 35% chocolate, mixing from the center with a whisk. Gradually add the rest of the liquid, stirring to completed combine and create an emulsion. 
  • Add the neutral oil. Mix until the spread is full combined.
  • Pour into jars or a serving dish and store in the refrigerator.
  • Serve at room temperature.

*Chef’s Tip: This spread can be stored for up to 2-3 weeks in the refrigerator.