Chocolate Almond Brownie Cake
Cake
7squares (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
2tbs (25 mL) all- purpose flour
Glaze
1square (1 oz [30 g] ) semisweet chocolate
1tsp (5 mL) shortening
Topping
1⁄2 cup (125 mL) whipping cream
1tbs (15 mL) powdered sugar
1⁄4 tsp (1 mL) almond extract
2tbs (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.
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