Total Time
1hr
Prep 25 mins
Cook 35 mins

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 at splendidtable.com.

Ingredients Nutrition

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.