Chocolate almond cake

6 servings

Ingredients

Quantity Ingredient
Dwigans fwds07a
Cake
8 larges Eggs
1 cup Butter, softened -- let
Stand
At room temp 1/2 hour
1 cup Confectioners sugar
2 teaspoons Baking powder
½ cup Sweetened cocoa
1¼ cup Finely ground almonds --
Not
Blanched -- whirl in
Blender
To obtain right consistancy
½ cup Finely ground bread crumbs
Made from toasted bread
¼ cup Halved -- blanced and
Toasted
Almonds for decoration. see
End of recipe
Filling and frosting
½ cup Butter -- softened
1½ cup Confectioners sugar
¼ cup Sweetened cocoa
2 teaspoons Rum

Directions

Cake: Preheat oven to 375 Line a 9 inch cake pan with alum foil and grease the bottom and sides. Separate the eggs, placing the yolks in a large mixing bowl and the whites in a deep bowl for beating. Beat the whites until stiff peaks form and set them asi Add the almonds and breadcrumbs; mix well. Fold the egg whites into the mixture until the two are combined smoothly. Pour the batter into a cake pan and spread it evenly. Bake it for 25 minutes or until tests done. Cool in the baking pan.

FIlling and frosting: Cream the butter with a fork, Mix the sugar and cocoa together and add them to the butter. Cream all the ingredients until they are well blended and add therum, mixing well. When the cake has cooled, remove it from the pan, peel off Divide it crosswise into 3 equal parts. Put the three layers together with filling frosting between the layers and on top. Decorate it with the toasted almonds.

Recipe By : "The Flavors of Jerusalem" by Nathan and Goldman

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