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Chocolate Almond Brownie Cake
Cake
7 squares (1 oz each)
semisweet
chocolate
1
⁄2 cup butter or
margarine
3 eggs, separated
1
⁄2 cup sugar
1
⁄2 teaspoon almond
extract
2 tablespoons all-
purpose flour
Glaze
1 square (1 oz)
semisweet
chocolate
1 teaspoon
shortening
Topping
1
⁄2 cup whipping
cream
1 tablespoon
powdered sugar
1
⁄4 teaspoon almond
extract
2 tablespoons sliced
almonds
To Make Cake:
Melt chocolate and butter in medium saucepan
over low heat, stirring constantly. Remove from
heat; cool slightly.
Place egg whites in mixer bowl. Attach bowl and
wire whip to mixer. Turn to Speed 8 and whip
1 to 2 minutes, or until stiff peaks form. Place
egg whites in another bowl. Clean mixer bowl
and wire whip.
Place chocolate mixture, sugar, and almond
extract in mixer bowl. Attach bowl and flat
beater to mixer. Turn to Speed 4 and beat about
1 minute. Stop and scrape bowl. Continuing on
Speed 4, add egg yolks, one at a time, beating
about 30 seconds after each addition.
Continuing on Speed 4, add flour and beat
about 15 seconds. Gently fold in egg whites with
spatula.
Spoon batter into 8" springform pan that has
been greased and floured on the bottom only.
Bake at 375°F for 20 to 25 minutes, or until set
in center. Cool completely on wire rack before
glazing. Clean mixer bowl.
To Make Glaze:
Melt chocolate and shortening in small saucepan
over low heat, stirring to blend. Drizzle over
cake.
To Make Topping:
Place cream, powdered sugar, and almond
extract in mixer bowl. Attach wire whip and
bowl to mixer. Turn to Speed 10 and whip 30 to
60 seconds, or until stiff peaks form. Pipe or
spoon whipped cream in ring over top of cake.
Sprinkle with almonds. Store in refrigerator.
Yield: 16 servings.
Per serving: About 180 cal, 3 g protein, 17 g
carb, 13 g fat, 58 mg chol, 74 mg sodium.