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German Almond Chocolate Cake


By Christine's Recipes Blog (Visit website)




This "German Almond Chocolate Cake" was from one of the recipe collection I bought in year 2000. It is easy to bake & nice to savour.
Personally, I feel this recipe is suitable for beginner to try out, as the methodology is very simple & easy, no egg separation or egg white whisking experience is required. If you are a beginner, it is advisable to avoid baking those cakes that require you to separate the eggs & whisk the egg white till peak form or soft peak, as it's not easy for you to determine whether the egg white is over whisked or under whisked. The probability of success is slim and will dampen your enthusiasm for baking.
Ingredients(A):

125g Baking Chocolate (melt & leave to cool)125g Butter at room temperature100g Icing Sugar (sifted)3 nos. 'A' Egg75g Plain Flour (sifted)60g Fresh Milk125g Ground Almond
Ingredients(Chocolate Icing):
125g Baking Chocolate50g Butter
Method:
Ready a 7" lined round cake pan. Pre-heat oven at 165c.Beat Ingredients(A) until light & fluffy, pour into the cake pan, bake for 1 hour.Meanwhile, melt chocolate icing ingredients until smooth & silky, mix thoroughly & leave to cool before frosting.When the cake is done, leave to cool. Slice the cake into 2 slices, sandwich in between with 1/3 of chocolate icing, pour the rest of the chocolate icing onto the cake surface, spread evenly & keep refrigerated until the chocolate icing become harden.

Place all the ingredients into the electric mixing bowl.
Beat until fluffy
Scrap down the batter from the mixing bowl & beat again thoroughly.
Pour into the lined baking pan
Smoothen the surface with a scrapper
Meanwhile, melt the chocolate icing in a double boiler, mix well thoroughly. Leave to cool until the chocolate icing becomes slightly thicken.
After an hour baking, the cake is done.
Leave the cake to cool
Slice into 2 slices
Pour 1/3 portion of chocolate icing onto the 1st layer
Sandwich with the 2nd layer.
Pour the balance of chocolate icing on the cake.
Frost the whole cake with chocolate icing
Sprinkle with some sliced almond, keep refrigerated until the chocolate icing become harden.


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