chocolate almond rum cake

Name: Chocolate Almond Rum Cake
Ingredients: 8 ounce(s) chocolate, dark cooking; 1/3 cup(s) rum; 8 ounce(s) butter, unsalted; 1 cup(s) confectioners' sugar; 2 tablespoon(s) confectioners' sugar; 6 - eggs, separated; 1 cup(s) almonds, ground; 3/4 cup(s) flour; ## ICING INGREDIENTS; 4 ounce(s) chocolate, dark cooking; 4 ounce(s) butter, unsalted; 2 tablespoon(s) rum; 1 cup(s) almonds, flaked

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Ingredients

8 ounces chocolate, dark cooking
1/3 cup rum
8 ounces butter, unsalted
1 cup confectioners' sugar
2 tablespoons confectioners' sugar
6 - eggs, separated
1 cup almonds, ground
3/4 cup flour
ICING INGREDIENTS
4 ounces chocolate, dark cooking
4 ounces butter, unsalted
2 tablespoons rum
1 cup almonds, flaked

How To Make chocolate almond rum cake

Step 1

Melt chocolate and rum over hot water; cool, do not allow to set.

Step 2

Cream butter and sugar until light and fluffy, add egg yolks gradually; beat well, then transfer mix to large bowl.
Step 3

Stir in chocolate mix and almonds.
Step 4

Beat egg whites until firm peaks form; add extra sugar and beat until dissolved.
Step 5

Fold egg whites and sifted flour gradually into chocolate mix; spread into well-greased deep round cake tin which has base lined with greased, grease-proof paper.
Step 6

Bake in 350 oven for 50 minutes; stand five minutes before turning onto wire rack to cool.
Step 7

When cold, spread top and side with chocolate icing.
Step 8

Toast flaked almonds five minutes in moderate oven and cool; press toasted, flaked almonds around top and side.
Step 9

Icing: Melt chocolate, butter and rum together over hot water; stir until smooth and then cool until thick and spreadable.
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