-FUDGE CAKE BATTER-
1 c Unsalted butter; softened (2
-sticks)
1/2 c Sugar
1/2 c Dark brown sugar; firmly
-packed
1 tb Instant espresso coffee
-powder
1/2 ts Almond extract
4 oz Unsweetened chocolate;
-melted
4 lg Eggs; at room temperature
3/4 c Matzoh cake meal
1 c Slivered almonds; toasted
FINISHING
1 c Heavy whipping cream
2 tb Sugar
1 ts Vanilla extract
1/4 c Slivered almonds; toasted
One; (9-inch) springform
; pan, buttered
Set a rack at the middle level of the oven and preheat to 350 degrees.
Use an electric mixer on medium speed, fitted with the paddle attachment to
beat together the butter, sugar, brown sugar, espresso powder and almond
extract until light, about 2 minutes. Beat in chocolate, then eggs, one at
a time, beating well after each addition. Stop to scrape bowl and beater
often.
Beat in the cake meal, then almonds.
Scrape the batter into the prepared pan and smooth the top. Bake the cake
30 to 40 minutes, until it is fairly firm in the center, but still somewhat
soft in general. Do not overbake or cake will be very dry. Cool the cake up
on a rack.
To finish the cake, run the blade of a small knife between the side of the
pan and the cake all around to loosen it. Unbuckle the springform side and
remove it, but leave the cake on the base.
To make the whipped cream, combine the cream, sugar and vanilla in the bowl
of an electric mixer and whip until the cream holds soft peaks. Spread the
cream over the top of the cake and sprinkle with the slivered almonds. If
you are preparing the cake early in the day, leave it covered at room
temperature and whip the cream and refrigerate it. Rewhip the cream if it
has separated, spread it on the cake and sprinkle with the almonds right
before serving.
Yield: Makes one very rich 9-inch cake, about 12 servings
Yields
1 servings