From Robin: “I made this cake for many Christmases — it’s rich and beautiful. But once I had children of my own, this was traded in for gingerbread houses and frosted Christmas cookies. Rediscovering it, next Christmas it will resurface!”
Ingredients
2⁄3 cup semisweet chocolate chips
2 tbsp dark rum
3 eggs, separated
1⁄4 tsp cream of tartar
1⁄4 tsp salt
2⁄3 cup plus
2 tbsp sugar
1⁄2 cup butter, softened
1⁄3 cup ground almonds
1⁄4 tsp almond extract
3⁄4 cup sifted cake flour
Chocolate Rum Buttercream frosting
1⁄3 cup sliced almonds
Directions
Preheat oven to 350° F (175° C).
Place chocolate chips in a double boiler, bring water underneath to a boil. Reduce heat to low, then cook, stirring constantly, until chocolate melts. Remove from heat, and let cool completely. Stir in rum.
Combine egg whites, cream of tartar, and salt in small mixing bowl; beat on medium speed until foamy. Add 2 tbsp sugar, 1 tbsp at a time. Beat on high until stiff peaks form. Cover and set aside.
Cream butter, gradually add remaining 2⁄3 cup of sugar, beating well. Add egg yolks, one at a time, beating until pale yellow, about 5 minutes. On low speed, add the chocolate mixture, beating until smooth. Add ground almonds and almond extract, mixing until well blended.
Fold in egg white mixture, alternating with flour and ending with egg white mixture.
Spoon batter into a greased and floured 9-inch cake round cake pan.
Bake for 20 to 22 minutes, or until a toothpick inserted in 1 1⁄2 inches from the edge comes out clean. Center may be soft, and will be creamy when cool. Cool in pan 10 minutes then remove from pan, cover with a towel, and allow to cool completely.
Spread Chocolate Butter Cream Frosting on cake. Arrange almond slices on top.
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