Chocolate Almond Rum Cake Recipe

Name: Chocolate Almond Rum Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 oz. dark cooking chocolate; 1/3 cup rum; 8 oz. unsalted butter; 1 cup confectioners' sugar; 2 tbsp. confectioners' sugar; 6 eggs, separated; 1 cup almonds, ground; 3/4 cup flour; 4 oz. dark cooking chocolate; 4 oz. unsalted butter; 2 tbsp. rum; 1 cup almonds, flaked

Servings: persons

8 oz. dark cooking chocolate
1/3 cup rum
8 oz. unsalted butter
1 cup confectioners' sugar
2 tbsp. confectioners' sugar
6 eggs, separated
1 cup almonds, ground
3/4 cup flour
4 oz. dark cooking chocolate
4 oz. unsalted butter
2 tbsp. rum
1 cup almonds, flaked

1
Melt chocolate and rum over hot water.
2
Cool, do not allow to set.
3
Cream butter and sugar until light and fluffy, add egg yolks gradually.
4
Beat well.
5
Transfer mix to large bowl.
6
Stir in chocolate mix and almonds.
7
Beat egg whites until firm peaks form.
8
Add extra sugar.
9
Beat until dissolved.
10
Fold egg whites and sifted flour gradually into chocolate mix.
11
Spread into well-greased deep round cake tin which has base lined with greased, grease-proof paper.
12
Bake in moderate oven (350F) 50 minutes.
13
Stand five minutes before turning onto wire rack to cool.
14
When cold, spread top and side with chocolate icing.
15
Toast flaked almonds five minutes in moderate oven and cool.
16
Press toasted, flaked almonds around top and side.
17
Icing: Melt chocolate, butter, and rum together over hot water.
18
Stir till smooth.
19
Cool until thick and spreadable.

2007

kcal

Calories

146

Fat

144

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 8 oz. dark cooking chocolate, 1/3 cup rum, 8 oz. unsalted butter, 1 cup confectioners' sugar, and more.

Yes, Chocolate Almond Rum Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Almond Rum Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions