 |
Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 2 |
|
A yummy blend of almonds, whipped cream and chocolate sauce goes into this showpiece dessert from Leah Lyon of Ada, Oklahoma. She suggests lightly toasting the almonds for extra flavor. Ingredients:
1 ounce bittersweet chocolate |
3/4 cup heavy whipping cream, divided |
1 egg |
3 tablespoons sugar |
1 teaspoon vanilla extract |
2 tablespoons king arthur unbleached all-purpose flour |
1/3 cup semisweet chocolate chips |
1/2 cup sliced almonds |
1/8 teaspoon almond extract |
Directions:
1. In a small saucepan, melt chocolate with 1 tablespoon cream; stir until smooth. In a small bowl, beat the egg, sugar and vanilla on high speed for 5 minutes or until thick and pale yellow. Fold in flour and melted chocolate. Pour into two 5-in. x 3-in. x 2-in. loaf pans coated with cooking spray.
2. Bake at 350° for 8-10 minutes or until cake springs back when lightly touched. Cool for 5 minutes before removing from pans to wire racks. Cut cakes in half widthwise.
3. In a small saucepan, melt chocolate chips with 3 tablespoons cream, stirring constantly. Spread over top of cakes; sprinkle with almonds. Refrigerate for 15 minutes.
4. In a small bowl, beat almond extract with remaining cream until stiff peaks form. Spread half of the whipped cream on top of two cake squares; top each with a remaining cake square and remaining whipped cream. Yield: 2 servings.
|
|