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Chocolate Rum Cake

Posted By admin On July 20, 2010 @ 7:39 pm In Cake,Desserts | No Comments

Cake:
2/3 c. Semi-Sweet Chocolate Chips
2 Tbsp. Dark Rum
1/2 c. Butter, softened
2/3 c. Granulated Sugar
3 Eggs, separated
1/3 c. Almonds, ground in food processor
1/4 tsp. Almond Extract
3/4 c. Cake Flour
1/4 tsp. Cream of Tartar
Pinch of Salt
2 Tbsp. Granulated Sugar

Over hot water melt chocolate chips and rum until smooth.
Cool mixture.
In mixing bowl cream butter and sugar.
Beat in egg yolks.
Mix in cooled chocolate rum mixture.
Add the ground almonds and almond extract.
Beat in flour.
In a separate glass or stainless steel bowl beat egg whites until frothy.
Add cream of tartar and salt.
Beat in the 2 Tbsp. of sugar and continue beating until soft peaks form.
Fold egg whites into batter.
Pour into 2 greased and floured 8″ layer pans.
Bake 25 minutes at 350°F.
Cool in pans 10 minutes before turning out onto cooling racks to cool for 2 hours.
Place one layer on serving plate.
Drizzle one half of glaze over layer.
Repeat with second layer letting glaze run over and down sides of cake.

Glaze:
1 1/3 c. Semi-Sweet Chocolate Chips
1/4 c. Dark Rum
2/3 c. Butter

Over hot water melt chocolate chips.
Add rum and butter.
Mix well until smooth.
Pour into bowl and place bowl in ice water.
Beat mixture until thick.


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