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Chocolate Almond Rum Cake

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Submitted by eaglebird69

YIELD

10 servings

PREP

20 min

COOK

55 min

READY

80 min

Ingredients

8 231.2
OUNCES ML/G UNSWEETENED CHOCOLATE
dark cooking
79
CUP ML RUM *
8 231.2
OUNCES ML/G BUTTER, UNSALTED
1 237
CUP ML SUGAR
confectioners, plus 2 tablespoons
6 6
EACH EACH EGGS
separated
1 237
CUP ML ALMONDS
ground
¾ 177
Chocolate icing
4 115.6
OUNCES ML/G UNSWEETENED CHOCOLATE
dark cooking
4 115.6
OUNCES ML/G BUTTER, UNSALTED
2 3E+1
TABLESPOONS ML RUM
1 237
CUP ML ALMONDS
flaked *

Directions

Melt chocolate and rum over hot water.

Cool, do not allow to set.

Cream butter and sugar until light and fluffy, add egg yolks gradually.

Beat well. Transfer mix to large bowl.

Stir in chocolate mix and almonds.

Beat egg whites until firm peaks form.

Add extra sugar.

Beat until dissolved.

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.

Bake in moderate oven (350 degree) 50 minutes.

Stand five minutes before turning onto wire rack to cool.

When cold, spread top and side with chocolate icing.

Toast flaked almonds five minutes in moderate oven and cool.

Press toasted, flaked almonds around top and side.

Icing: Melt chocolate, butter, and rum together over hot water.

Stir until smooth.

Cool until thick and spreadable.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 122g (4.3 oz)
Amount per Serving
Calories 550 73% from fat
 % Daily Value *
Total Fat 45g 69%
Saturated Fat 25g 123%
Trans Fat 0g
Cholesterol 184mg 61%
Sodium 46mg 2%
Total Carbohydrate 12g 12%
Dietary Fiber 5g 18%
Sugars g
Protein 18g
Vitamin A 19% Vitamin C 0%
Calcium 7% Iron 26%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber, Low Sodium
 

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