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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) semi-
sweet 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.
*Wire Whip sold separately for model K4SS.