** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. Cream
butter and sugar until light and fluffy, add egg yolks gradually.
3. Stir in chocolate mix and almonds.
4. Add extra sugar.
5.
Fold egg whites and sifted flour gradually into chocolate mix.
6. Spread into
well-greased deep round cake tin which has base lined with greased,
grease-proof paper.
7. Bake in moderate oven (350 degree) 50 minutes.
8. Stand
five minutes before turning onto wire rack to cool.
9. When cold, spread top
and side with chocolate icing.
10. Toast flaked almonds five minutes in
moderate oven and cool.
11. Press toasted, flaked almonds around top and side.
12.
Icing: Melt chocolate, butter, and rum together over hot water.
13. Cool until thick and spreadable.
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Dietary Notes:
This recipe is a good source of Vitamin A with 15% of your daily recommended intake per serving. This recipe is high in Vitamin E with 23% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Tree Nuts, Butter, Gluten, Almonds, Natural Sweeteners, Alcohol allergies.
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