Husband often likes to tell me how much he doesn't like cake or cupcakes. However the other weekend he found this recipe and requested I bake it for him. Makes sense right? Seeing as how I'm a wonderful (cough cough) wife and how I love to bake, I agreed. I have to admit this cake is wonderful. After eating the first piece Husband said: "Dare me to eat the whole thing." Not on your life buddy! I love almonds and who doesn't love chocolate. Combine the two and I'm in heaven.
The only difference I would make to this cake next time would be to double the recipe. I would like it to be two layers. Therefore I would have to double both the cake and icing recipe.
By the way..check out the icing ingredients. There are only three: chocolate, butter, and rum. Um, Hello! How could that possibly be bad?
This recipe was found on Apron Strings, which is also where I took the photo from.
For the Cake:
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
A round cake pan 8 inches in diameter and 1-1/2 inches deep A 3-quart mixing bowl A wooden spoon or an electric beater A rubber spatula A cake rack A small covered pan A larger pan of almost simmering water A wooden spoon A bowl with a tray of ice cubes and water to cover them A small flexible-blade metal spatula or a table knife
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 melt while you proceed with the recipe. Measure out the rest of the ingredients. Cream the butter and sugar together for several minutes until they form a pale yellow, fluffy mixture.
Beat in the egg yolks until well blended.
Beat the egg whites and salt in a separate bowl until soft peaks are formed; sprinkle on the sugar and beat until stiff peaks are formed.
With a rubber spatula, blend the melted chocolate into the butter and sugar mixture, then stir in almonds, and almond extract. Immediately stir one fourth of the beaten egg whites to lighten the batter. Delicately fold in a third of the remaining whites and when partially blended, sift on one third of the flour and continue folding. Alternate rapidly with more egg whites and more flour until all egg whites and flour are incorporated.
Turn the batter into the cake pan, pushing the batter up to its rim with a rubber spatula. Bake in middle level of preheated oven for about 25 minutes. Cake is done when it has puffed, and 2-1/2 to 3 inches around the circumference are set so that a needle plunged into that area comes out clean; the center should move slightly if the pan is shaken, and a needle comes out oily.
Allow cake to cool in the pan for 10 minutes. Run knife around the edge of the pan, and reverse cake on the rack. Allow it to cool for an hour or two; it must be thoroughly cold if it is to be iced.
For the Icing:
Place the chocolate and rum or coffee in the small pan, cover, and set in the larger pan of almost simmering water. Remove pans from heat and let chocolate melt for 5 minutes or so, until perfectly smooth. Lift chocolate pan out of the hot water, and beat in the butter a tablespoon at a time. Then beat over the ice and water until chocolate mixture has cooled to spreading consistency. At once spread it over your cake with spatula or knife, and press a design of almonds over the icing.