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Name: Chocolate Almond Rum Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 10
Cuisine: American
Ingredients: 1 c Almonds flaked; 4 oz Butter unsalted; 1 c Sugar confectioners; plus; 1/3 c Rum; 1 c Almonds, ground; 8 oz Butter unsalted; 3/4 c Flour; 2 tb Rum; 8 oz Chocolate dark cooking; 6 Egg separated; 4 oz Chocolate dark cooking

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INGREDIENTS

1 c Almonds ; flaked
4 oz Butter ; unsalted
1 c Sugar ; confectioners; plus
1/3 c Rum
1 c Almonds, ground
8 oz Butter ; unsalted
3/4 c Flour
2 tb Rum
8 oz Chocolate ; dark cooking
6 Egg ; separated
CHOCOLATE ICING
4 oz Chocolate ; dark cooking

INSTRUCTIONS

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.

NOTES

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Chocolate Almond Rum Cake

1 c Almonds flaked
4 oz Butter unsalted
1 c Sugar confectioners; plus
1/3 c Rum
1 c Almonds, ground
8 oz Butter unsalted
3/4 c Flour
2 tb Rum
8 oz Chocolate dark cooking
6 Egg separated
 CHOCOLATE ICING
4 oz Chocolate dark cooking

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.

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Nutrition

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Serving Size: 1 Serving (232g)
Recipe Makes: 10

Calories: 1115
Calories from Fat: 697 (63%)

Amt Per Serving		% DV

	Total Fat 77.5g	103 %
	Saturated Fat 42.8g	214 %
	Monounsaturated Fat 23.6g
	Polyunsanturated Fat 5.2g
Cholesterol 280.9mg		86 %
Sodium 461mg		16 %
Potassium 326.8mg		9 %
Total Carbohydrate 92.9g		27 %
	Dietary Fiber 3.7g	15 %
	Sugars, other 89.1g
Protein 12.1g		17 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1115

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