Double Dark Chocolate Excess |
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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Two kinds of chocolate, dark cocoa, intense vanilla and coffee, and a crunch of almond turn a fine chocolate cake into an opulent one. Serve with a dollop of whipped cream. The cake keeps beautifully for three days - in fact, I think its flavors mellow with time. A Lynne Rossetto Kasper recipe and found . Ingredients:
6 ounces bittersweet chocolate (lindt excellence, valrhona, or callebaut) |
2 ounces unsweetened chocolate |
1/2 cup unsalted butter |
3 tablespoons espresso coffee |
1/4 teaspoon almond extract |
1 tablespoon vanilla extract |
4 large eggs |
1 1/3 cups sugar |
1/4 cup unsweetened cocoa |
1 pinch salt |
1/2 cup toasted blanched whole almond, coarsely chopped |
1/4 cup flour |
1 cup heavy cream, whipped |
Directions:
1. Preheat oven to 375 degrees. Line the bottom of an 8-inch springform pan with a round of parchment or waxed paper.
2. Melt chocolates and butter in a small stainless-steel bowl set in a small saucepan of simmering water. Stir in the coffee, vanilla and almond, and cool to room temperature.
3. With a plastic spatula, beat together eggs, sugar, cocoa and salt until creamy. Stir in the almonds, flour and chocolate until smooth. Pour into the pan and bake 35 minutes, or until a knife inserted in the center comes out with a few streaks.
4. Cool on a cake rack, then release sides of the springform and set cake on a cake plate. Cut into small slivers and serve with a dollop of whipped cream.
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