Queen's Chocolate Cake Recipe
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
| Cup semisweet chocolate morsels | ||
| Dark rum | 2 Tablespoon | |
| Butter | 1/2 Cup (16 tbs), softened | |
| Sugar | 2/3 Cup (16 tbs) | |
| Eggs | 3 Large, separated | |
| Ground almonds | 1/3 Cup (16 tbs) | |
| Almond extract | 1/4 Teaspoon | |
| Cream of tartar | 1/4 Teaspoon | |
| Salt | 1 Dash | |
| Sugar | 2 Tablespoon | |
| Cake flour | 3/4 Cup (16 tbs), sifted | |
| Chocolate Butter Frosting | ||
| Sliced almonds | 1/3 Cup (16 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.
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.
Chef
