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Queen's Chocolate Cake

Ingredients
  Semisweet chocolate morsels 1 Cup (16 tbs)
  Dark rum 2 Tablespoon
  Butter 1⁄2 Cup (8 tbs), softened
  Sugar 2⁄3 Cup (10.67 tbs)
  Eggs 3 Large, separated
  Ground almonds 1⁄3 Cup (5.33 tbs)
  Almond extract 1⁄4 Teaspoon
  Cream of tartar 1⁄4 Teaspoon
  Salt 1 Dash
  Sugar 2 Tablespoon
  Sifted cake flour 3⁄4 Cup (12 tbs)
  Chocolate butter frosting 1⁄2 Cup (8 tbs)
  Sliced almonds 1⁄3 Cup (5.33 tbs), toasted
Directions

Combine chocolate and rum in top of a double boiler; bring water to a boil.
Reduce heat to low; cook until chocolate melts.
Remove from heat; let cool.
Beat butter at medium speed of an electric mixer until creamy; gradually add 2/3 cup sugar, beating well.
Add egg yolks, one at a time, beating until mixture is pale yellow (about 5 minutes).
Reduce speed to low; add chocolate mixture, beating until smooth.
Stir in ground almonds and almond extract.
Combine egg whites, cream of tartar, and salt in a small mixing bowl; beat at medium speed until foamy.
Add 2 tablespoons sugar, beating at high speed until stiff peaks form.
Fold egg white mixture into chocolate mixture alternately with flour, beginning and ending with egg white mixture.
Spoon batter into a greased and floured 9-inch round cakepan.
Bake at 350° for 25 minutes or until a wooden pick inserted 1 1/2 inches from edge of pan comes out clean.
(Center may be soft and will be creamy when cool.) Cool in pan on a wire rack 10 minutes; remove from pan, and let cool completely on wire rack.
Spread Chocolate Butter Frosting on top and sides of cake; arrange almond slices on top of cake.
Cover and chill thoroughly.
Let stand at room temperature about 2 hours before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
South American
Course: 
Dessert
Method: 
Boiled
Occasion: 
Christmas
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Chocolate

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