John Myers
Ingredients for 1 servings:
- 210 g ground almonds
- 210 g butter
- 210 g sugar
- 6 eggs
- 100 g rusks, ground
- 100 g dark chocolate
- 2 glasses of rum
- 1 tbsp baking powder
- 200 g chocolate coating
- Fat for the mold
Instructions
Working time approx. 1 hour; Rest period approx. 1 day; Cooking/baking time approx. 1 hour; Total time approx. 1 day 2 hours
… an old family recipe from the beginning of the 20th century
Separate the eggs. Beat the butter, sugar, and egg yolks until fluffy. Add the ground almonds and ground rusks with the baking powder a spoonful at a time. Beat the egg whites until stiff peaks form, cut the chocolate into small pieces (do not grate!). Add the chocolate pieces to the batter and finally, carefully add the egg whites. Pour into a greased springform pan lined with baking paper. Bake in a preheated oven at medium heat (175°C) for approximately 3/4 to 1 hour. Allow the cake to cool, then soak in the 2 glasses of rum. Melt the couverture or dark chocolate in a double boiler or in the microwave and cover the cake with it. The cake tastes best when it has been left to stand for at least 2 days. It’s a dreamy cake that’s wonderful to prepare in advance; served with whipped cream, it’s an absolute delight!
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