KITCHENAID ACCOLADE 400 - Manuel (Page 34)

32
Chocolate Almond Brownie Cake
Cake
7 squares (1 oz. [30 g]
each) semi-sweet
chocolate
1 ⁄
2
cup (120 ml) butter
or margarine
3 eggs, separated
1 ⁄
2
cup (120 ml) sugar
1 ⁄
2
teaspoon (2 ml)
almond extract
2 tablespoons (30 ml)
all-purpose flour
Glaze
1 square (1 oz. [30 g] )
semi-sweet
chocolate
1 teaspoon (5 ml)
shortening
Topping
1 ⁄
2
cup (120 ml)
whipping cream
1 tablespoon (15 ml)
powdered sugar
1 ⁄
4
teaspoon (1 ml)
almond extract
2 tablespoons (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-inch (20.3-cm) springform pan
that has been greased and floured on the bottom
only. Bake at 375°F (191°C) for 20 to 25 minutes,
or until set in centre. 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 pro, 17 g carb,
13 g fat, 58 mg chol, 74 mg sod.