1/2 c Butter; cut in pieces
3 tb Unsweetened cocoa powder
3 Eggs
1/2 c Sugar
1/2 c Firmly packed brown sugar
1 tb Instant espresso granules
1/4 c Hot water; (to dissolve
-espresso granules)
1/4 ts Almond extract
3/4 c Flour
1/2 ts Baking powder
1/4 ts Salt
1 c Ground toasted almonds
-GLAZE-
5 oz Semisweet chocolate;
-coarsely chopped
1/4 c Whipping cream
2 tb Butter
1 1/2 ts Instant espresso granules
1 1/2 ts Hot water; (to dissolve
-espresso granules)
Preheat oven 350. Lightly grease 9 inch round cake pan. Coat with cocoa
powder, shake out excess. In heavy saucepan heat butter and cocoa powder
over low heat until butter is melted, stirring occasionally. Remove from
heat, set aside. In large mixing bowl, beat eggs at medium speed until
blended. Gradually add sugars and continue beating until mixture is
slightly thickened. Add espresso dissolved in the hot water, almond extract
and reserved chocolate mixture. Add combined flour, baking powder and salt,
beat on low speed until blended, scraping sides of bowl occasionally. By
hand, stir in almonds, mix gently. Pour batter evenly into prepared pan,
Bake 27 to 30 minutes or until top is firm and cake tester comes out
slightly coated but not wet. Cool in pan 15 minutes, run knife around
edges, invert on plate. GLAZE:Dissolve espresso granules in hot water,
combine all ingredients in heavy saucepan, Heat over medium-low heat until
mixture is smooth, stirring constantly. Remove from heat, cool 5 minutes.
Pour glaze over cake, carefully and quickly tilting cake to cover it
evenly. Using a thin flat spatula, spread glaze over top and sides of cake.
Refrigerate until firm, about 1 hour. You can garnish cake sliced toasted
almonds, raspberries and chocolate covered coffee beans.
Yields
12 Servings