Double Dark Chocolate Excess

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.

• Ready In: 1 hr
• Serves: 6-8

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.