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Russian Chocolate Cake
260 g chocolate (I used unsweetened, and then roughly doubled the sugar, to taste)
135 g butter
6 Tbs sugar
5 egg whites
70 g chopped almonds
70 g bread crumbs (I think you could easily use chopped quick oats, almond flour, etc.)
284 ml whipping cream
6 Tbls rum
Melt chocolate, butter in double boiler. Add sugar, whisked egg whites, half the nuts, and half the breadcrumbs, and mix thoroughly. Grease a 24cm tin with butter, sprinkle with the remaining nuts and breadcrumbs, pour in the chocolate mixture and bake in a preheated oven at 190 C/375 F for 30 minutes. (Don't over bake!) Allow to cool. Whip cream andstir in the rum. Serve cake with cream or spread on top to decorate.