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Categories:
cake flour blanched pulverized butter granulated sugar eggs chocolate bittersweet chocolate dark rum powdered sugar chocolate bittersweet chocolate salt rum butter
Viewed: 88 - Published at: 8 years agoIngredients
- 1/2 cup cake flour sifted
- almonds cup blanched pulverized
- 1/2 cup unsalted butter at room temperature, 1 stick, see note
- 1/2 cup granulated sugar
- 3 eggs separated
- 3 ounces semisweet chocolate
- 1 ounce bittersweet chocolate
- 2 tablespoons dark rum or strong coffee
- powdered sugar to dust cake
- 2 ounces semisweet chocolate
- 1 ounce bittersweet chocolate
- 1 salt pch of
- 1 1/2 tablespoons rum
- 6 tablespoons unsalted butter see note
Method
- Preheat oven to 350 degrees. Set rack in lower-middle level. Grease and flour an 8 inch round cake pan or 8 inch square pan. Measure out cake flour and almonds separately; set aside. Using an electric mixer, cream butter with sugar; when fluffy, beat in 3 egg yolks one at a time.
- Meanwhile, melt semisweet chocolate and bittersweet chocolate with rum in a measuring cup in the microwave oven or over medium-low heat in a saucepan; stir the warm chocolate into the yolk mixture.
- Beat egg whites into stiff, shining peaks, and stir a quarter of them into the yolk mixture. Rapidly and delicately fold in the rest, alternating with sprinklings of almonds and siftings of flour. Turn at once into the prepared pan and bake about 25 minutes, until a wooden pick inserted in center comes out clean.
- Let cool 15 minutes before unmolding. This type of chocolate cake is always at its best at room temperature. Serve with a dusting of powdered sugar, or with the icing.
