Queen's Chocolate Cake
|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|
|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|
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.