ķĸ
ሑሑሑሑሑሑሑሑሑሑሑ ᇺ ሑሑሑሑሑሑሑሑሑሑሑ
CHOCOLATE ALMOND BROWNIE CAKE
36
Cake
7 squares (1 oz. each)
semi-sweet 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 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. Turn to Speed 4 and 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-inch 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. 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 pro, 17 g carb,
13 g fat, 58 mg chol, 74 mg sod.
