| 4oz plain chocolate |
|
melt |
|
Pour into greased and dusted cake tin, 8 inch diameter. Bake in middle of moderate oven 25 minutes or until done. Cake is done when it is puffed and 2 inches around the circumference are set. Cool in tin 10 minutes, cool completely on rack. |
| 2 tablespoons rum |
| 1/4 lb butter |
soften |
cream |
|
blend together |
| 1/4 lb castor sugar |
|
| 3 egg yolks |
|
beat in |
| 2oz ground almonds |
|
stir in |
| 1/4 teaspoon almond extract |
| 3 egg whites |
|
beat until soft peaks form |
|
fold in egg whites and flour, a quarter at a time |
| pinch salt |
| 1 tablespoon castor sugar |
|
sprinkle on, beat until stiff peaks form |
| 2oz flour |
sift |
| chocolate butter icing |
|
Spread over immediately |
| 2oz plain chocolate |
|
melt over hot water |
Beat over cold water until cool and of spreading consistency |
| 1 tablespoon rum |
| 2oz unsalted butter |
|
beat in a tablespoon at a time |
| halved almonds |
|
Press in decoratively |