John Myers
Chocolate Almond Cake with Rum Rosienen
The perfect chocolate almond cake with rum rosienen recipe with a picture and simple step-by-step instructions.
- 250 g Sultanas
- 4 tablespoon Rum
- 200 g Chocolate grated dark chocolate
- 250 g Soft butter
- 250 g Sugar
- 2 Pinches Salt
- 1 packet Vanilla sugar
- 6 Eggs
- 225 g Flour
- 1 packet Baking powder
- 200 g Ground almonds
- 75 g Food starch
- Place the sultanas with the 4 tablespoons of rum the day before.
- In a bowl, whip soft butter, sugar, vanilla sugar and the two pinches of salt until frothy. Add the eggs and stir in. Mix the flour with the baking powder and cornstarch, pour over the butter and egg mixture and stir in well.
- Add the almonds and stir in. Now stir in the chocolate shavings. Finally add the sultanas and fold in.
- Pour the dough into the prepared springform pan and smooth it out. Place the cake in the (fan-assisted) oven preheated to 180 degrees and bake for approx. 60 – 65 minutes. (Stick sample) After baking, take it out of the oven, let it cool down for 30 minutes, remove the edge of the springform pan and let it cool down.
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