Chocolate Almond Cake

Melt butter and chocolate over water and set aside.

Add sugar to milk and mix well, then add egg yolk and mix well

Add sifted low-gluten flour and stir until there are no lumps

Add the melted butter to the batter and mix well

Add the roasted almond slices and mix well

Finally, add melted chocolate and rum to the batter and stir evenly

Add sugar and lemon juice to the egg whites, beat with an electric egg beater until wet peaks (the meringue texture is clear and can have sharp hooks when lifted)

Divide half of the beaten meringue into the batter

Then add the mixed batter to the other half of the meringue and mix evenly

Wrap the bottom of the mold with tin foil, pour the batter into the mold (80% full) and sprinkle some almond slices on the surface for decoration

Place in the preheated oven, heat to 150 degrees, lower heat to 120 degrees, and bake for 25 minutes

Let the baked cake cool naturally and sprinkle some powdered sugar on the cake surface for decoration

Overview

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Ingredients

Steps