CHOCOLATE CAKE WITH ALMONDS AND RUM

Preparation Method :

• Beat the eggs and rum for 1 minute on high or until foaming.
• Mix the sugar with the vanilla sugar, and add it to the egg mixture; blend for another 2 minutes.
• Mix the flour, baking powder, and cocoa powder; sift half the mixture into the egg mixture and blend briefly on the lowest speed.
• Prepare the rest of the flour and almond mixture in the same manner. Line a greased 12 inch spring form pan with nonstick baking paper and press the dough flat into it.
• Bake the pastry base for 25-30 minutes in a preheated 350°F/180°C oven.
• Place the base on a cake rack and let it cool completely. Slice the base into three layers by cutting it across twice crosswise.
• To make the butter cream: make the pudding from the package with the sugar and milk.
• Leave to cool, stirring occasionally. Cream the butter and fold in the pudding mixture.
• Fill a piping bag fitted with a large star nozzle with three spoonfuls of the butter cream.
• Spread the rest of the butter cream over the three cake layers and stack the layers on top of each other.
• Sieve the apricot jam, spread it over the cake and chill in the refrigerator for 30 minutes.
• Break the chocolate into pieces and melt with the creamed coconut and oil in a bain-marie over low heat.
• Frost the cake and let set. Squeeze a spiral of butter cream over the cake and decorate with almonds.