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.
- 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
- Preheat oven to 375 degrees. Line the bottom of an 8-inch springform pan with a round of parchment or waxed paper.
- 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.
- 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.
- 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.