Chocolate Almond Rum Cake
Submitted by eaglebird69
A decadent chocolate almond rum cake with ground almonds in the batter, rum-chocolate icing, and toasted flaked almonds pressed all around. A celebration cake with serious depth.
YIELD
10 servingsPREP
20 minCOOK
55 minREADY
80 minThis cake means business. Dark chocolate melted with rum goes into a rich butter-and-egg batter loaded with ground almonds, creating a moist crumb that’s dense without being heavy.
Then comes the icing: more chocolate, more butter, more rum. Melted together until glossy and thick, it coats the cooled cake in a dark, fudgy shell.
The finishing touch is toasted flaked almonds pressed all over the top and sides. They add crunch, visual drama, and a nutty contrast to all that chocolate-rum richness. This is the kind of cake you bring out for celebrations.
Pro Tips
- Melt the chocolate and rum over hot water (not boiling) and let it cool before adding to the batter; if it sets, it won’t incorporate smoothly
- Beat the egg whites to firm peaks and fold them in gently; they’re what keeps this dense cake from becoming a brick
- Toast the flaked almonds in the oven and watch them closely; they go from golden to scorched fast
- Let the icing cool until it’s thick enough to spread without running off the sides
Ingredients
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.
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