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Chocolate Cakes

Chocolate Cake Recipes

Chocolate Macaroon Cake Recipe

Preheat oven at 375° F. Butter and flour 3 9-inch round cake pans Beat egg yolks until they are pale yellow and form a ribbon when beaters are lifted. Beat in rum and vanilla extract. Beat egg whites with cream of tartar to soft peaks. Add sugar 1 Tbsp at a time and continue beating until stiff. Stir in semisweet chocolate and butter into egg yolks until well combined. Gently fold in 1/4 of egg whites to lightly the batter, then gently fold in remaining whites. Stir together cornstarch and cocoa, combine with ground macaroons. Gently fold into batter. Divide batter among cakes pans. Bake only 20 minutes. Cool 10 minutes in pan. Spread with your favorite frosting.

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