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Chocolate Almond Brownie Cake
Cake
7 squares (1 oz [30 g]
each) semisweet
chocolate
1
⁄2 cup (125 mL) butter
or margarine
3 eggs, separated
1
⁄2 cup (125 mL) sugar
1
⁄2 tsp (2 mL) almond
extract
2 tbs (25 mL) all-
purpose flour
Glaze
1 square (1 oz [30 g] )
semisweet chocolate
1 tsp (5 mL)
shortening
Topping
1
⁄2 cup (125 mL)
whipping cream
1 tbs (15 mL)
powdered sugar
1
⁄4 tsp (1 mL) almond
extract
2 tbs (30 mL) 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" (20.3 cm) springform pan
that has been greased and floured on the
bottom only. Bake at 375°F (190°C) 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.