| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cakes, Chocolate |
10 |
Servings |
INGREDIENTS
| 8 |
oz |
Chocolate, dark cooking |
| 1/3 |
c |
Rum |
| 8 |
oz |
Butter, unsalted |
| 1 |
c |
Sugar, confectioners; plus 2 tablespoons |
| 6 |
|
Egg; separated |
| 1 |
c |
Almonds, ground |
| 3/4 |
c |
Flour |
| 4 |
oz |
Chocolate, dark cooking |
| 4 |
oz |
Butter, unsalted |
| 2 |
tb |
Rum |
| 1 |
c |
Almonds, flaked |
INSTRUCTIONS
CHOCOLATE ICING
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 till
smooth. Cool until thick and spreadable.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“It will work out perfectly – if you let Jesus take control”