KitchenAid K45SSWH Instructions And Recipes Manual page 38

CHOCOLATE ALMOND BROWNIECAKE
Cake
7 _qllare_(1oz. ead_)
semi-sweet chocoh_te
cup butter ormalgarine
3 eg_q:s,seuu_ited
cup sugar
tee_Sl)OOnolmond
ext_wwt
2 t;_ble_l)OOnSall-purpose
flour
Glaze
i squore (1 oz.) selni-
sweet H_ocolate
1 te_Sl)OOn shortening
Topping
cup cream
i t_ff)le_l)OOnl_mdered
su ,gar
te_V)oon olmond
extzwwt
2 t_ff)lespoons 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 heater to mixer.
Turn to Speed 4 and heat about
1
iniimte. Stop and
scrape howl. Turn to Speed 4 and add egg yolks,
one at a time, beating about 30 seconds after each
addition. Coiltinuiilg on Speed 4, add flour and heat
about 15 seconds. Gently fold in egg whites with
spatula. Spoon hatter into 8-inch springforin 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 tmtil stiff peaks form. Pipe or spoon
whipped cream in ring over top of cake. Sprinkle
with ahnonds. Store in refrigerator.
Yield: 1 6
servings.
Per serving: About 180 cal, 3 g pro, 17 g carb,
13 g fat, 58 mg chol, 74 mg sod.
36