Chocolate Almond Cake

1. Melt butter and chocolate in water for later use.

2. Add white sugar to milk and stir evenly, then add egg yolks and stir evenly

3. Add sieved low gluten flour and stir until there are no particles

4. Add the melted butter to the batter and stir evenly

5. Add roasted almond slices and mix well

6. Finally, add melted chocolate and rum to the batter and stir well

7. Add white sugar to egg white; Lemon juice, beat with an electric egg beater until wet and foamy (clear protein frost pattern, lift with a pointed hook)

8. Divide the beaten protein cream in half into the batter

9. Then add the mixed batter to the other half of the protein cream, stir evenly, and it will be ready to serve

10. Wrap the bottom of the mold with tin foil, pour the batter into the mold (8 points full), and sprinkle some almond slices on the surface for decoration

11. Put it into a preheated oven, heat it up at 150 degrees Celsius, heat it down at 120 degrees Celsius, and bake for 25 minutes

12. Cool the baked cake naturally and sprinkle some sugar powder on the cake surface to decorate it