KitchenAid 4KSM50POB0 Mode D'emploi page 33

Chocolate Almond Brownie Cake
Cake
7 squares (1 oz. [30 g]
each) semi-sweet
chocolate
1 ⁄ cup (125 mL) butter
2
or margarine
3 eggs, separated
1 ⁄ cup (125 mL) sugar
2
1 ⁄ teaspoon (2 mL)
2
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 ⁄ cup (125 mL)
2
whipping cream
1 tablespoon (15 mL)
powdered sugar
1 ⁄ teaspoon (1 mL)
4
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-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 pro, 17 g carb,
13 g fat, 58 mg chol, 74 mg sod.
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