Chocolate and Almond Cake with Chocolate Icing

March 04, 2014

183

This extremely good chocolate cake is baked so that its center remains slightly underdone; overcooked, the cake loses its special creamy quality. It is covered with a chocolate-butter icing, and decorated with almonds. Because of its creamy center it needs no filling. It can be made by starting out with a beating of egg yolks and sugar, then proceeding with the rest of the ingredients. But because the chocolate and the almonds make a batter so stiff it is difficult to fold in the egg whites, we

4 ounces or squares semisweet chocolate melted with 2 Tb rum or coffee
1/4 lb. or 1 stick softened butter
2/3 cup granulated sugar
3 egg yolks
3 egg whites
Pinch of salt
1 Tb granulated sugar
2/3 cup pulverized almonds
1/4 tsp almond extract
1/2 cup cake flour (scooped and leveled) turned into a sifter

For the Icing:

2 ounces (2 squares) semisweet baking chocolate
2 Tb rum or coffee
5 to 6 Tb unsalted butter

For the Cake: Preheat oven to 350°F (175°C). Butter and flour the cake pan. Set the chocolate and rum or coffee in a small pan, cover, and place (off heat) in a larger pan of almost simmering water; let...
See the full directions on my site

Nutritions

Calories
232

Sodium
84mg
3% DV

Fat
9g
14% DV

Protein
3g
6% DV

Carbs
23g
8% DV

Fiber
1g
4% DV

Snack Baked