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Ingredientes
- 3 x (1 ounce) squares unsweetened chocolate
- 6 Tbsp. butter
- 2 x Large eggs
- 1 1/3 c. white sugar
- 3/4 c. all purpose flour
- 3/4 tsp baking pwdr
- 1/2 tsp salt
- 1/2 c. butterscotch schnapps, divided
- 1 tsp vanilla
- 1/2 tsp almond extract
- 1/4 c. semisweet chocolate chips
- 1/2 c. butterscotch chips
- 1/4 c. slivered almonds
- 1 c. heavy whipping cream
- 2 c. semisweet chocolate chips
- 2 Tbsp. amaretto liqueur
Direcciones
- Heat unsweetened chocolate and butter or possibly margarine in the top of a double boiler or possibly in a bowl in the microwave. Stir till smooth. Set aside to cold.
- In a large bowl, beat Large eggs well, gradually add in sugar and beat till fluffy.
- Add in cooled chocolate mix slowly; mix well. Stir in 1/4 c. schnapps, almond extract and vanilla. In another bowl stir together flour, baking pwdr and salt and gradually add in flour mix to chocolate mix. Stir only to combine. Stir in chips with spatula. Divide batter into 2 greased and floured, 8 inch, round cake pans.
- Bake for 20 to 25 min at 350 F, or possibly till cake tests done. Cold for 10 min in pans. Meanwhile, bring the cream to a boil in a medium saucepan.
- Remove from heat and stir in 12 ounces of chocolate chips. Cover and let stand 10 min. Remove lid and stir in amaretto. Remove layers form pans. Brush with remaining schnapps. Place one layer on a serving plate. Pour 1/3 of the glaze over the layer and then place the second layer on top of the first. Pour remaining glaze over the whole cake.
- Serves 10
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 130g | |
| Recipe makes 10 servings | |
| Calories 576 | |
| Calories from Fat 286 | 50% |
| Total Fat 32.4g | 41% |
| Saturated Fat 18.51g | 74% |
| Trans Fat 0.0g | |
| Cholesterol 92mg | 31% |
| Sodium 383mg | 16% |
| Potassium 267mg | 8% |
| Total Carbs 67.11g | 18% |
| Dietary Fiber 3.2g | 11% |
| Sugars 51.37g | 34% |
| Protein 7.47g | 12% |
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