Okay, TODAY IS MY MUM’S BIRTHDAY. So to celebrate, I made her a chocolate almond cake, with a choco-rum buttercream icing. To start, I melted some chocolate with some rum. I used 100% chocolate instead of the more milky stuff that she probably uses. The lack of cocoa butter makes it melt in a slightly different and clumpier way, so the cake wasn’t as light as hers, anyway, back to the recipe. Then I creamed some butter with some sugar. I just beat the two together until it ressembles mayonnaise. Then added some egg yolks and continued beating.
I then mixed the chocolate in with the butter and sugar, then I whisked some egg whites to soft peaks, added some sugar and made ’em hard. I then folded the egg whites into the batter with some ground almonds, some flour – I also didn’t use the right flour, she uses proper white white cake flour, but I used brown wheat flour, so it didn’t rise that much – and some almond extract. I put it into a prepared mould, and into the oven for 20 minutes. I then made my icing by melting some chocolate with some rum and whisking in some butter. i iced the cake, chilled it and it was beautiful. It was almondy, the icing was rhummy, it would have been light had I used better flour, it was just all around amazing.
That was great! It was a great cake, it wasn’t hugely flashy, but it was good. Anyway, I’ll see you around. Farewell!