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Receta Espresso Brownie Almond Cake
by Global Cookbook

Espresso Brownie Almond Cake
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Ingredientes

  • 1/2 c. Butter, cut in pcs
  • 3 Tbsp. Unsweetened cocoa pwdr
  • 3 x Large eggs
  • 1/2 c. Sugar
  • 1/2 c. Firmly packed brown sugar
  • 1 Tbsp. Instant espresso granules
  • 1/4 c. Warm water, (to dissolve espresso granules)
  • 1/4 tsp Almond extract
  • 3/4 c. Flour
  • 1/2 tsp Baking pwdr
  • 1/4 tsp Salt
  • 1 c. Grnd toasted almonds
  • 5 ounce Semisweet chocolate, coarsely minced
  • 1/4 c. Whipping cream
  • 2 Tbsp. Butter
  • 1 1/2 tsp Instant espresso granules
  • 1 1/2 tsp Warm water, (to dissolve espresso granules)

Direcciones

  1. Preheat oven 350 . Lightly grease 9 inch round cake pan. Coat with cocoa pwdr, shake out excess. In heavy saucepan heat butter and cocoa pwdr over low heat till butter is melted, stirring occasionally. Remove from heat, set aside. In large mixing bowl, beat Large eggs at medium speed till blended. Gradually add in sugars and continue beating till mix is slightly thickened. Add in espresso dissolved in the warm water, almond extract and reserved chocolate mix. Add in combined flour, baking pwdr and salt, beat on low speed till blended, scraping sides of bowl occasionally. By hand, stir in almonds, mix gently. Pour batter proportionately into prepared pan, Bake 27 to 30 min or possibly till top is hard and cake tester comes out slightly coated but not wet. Cold in pan 15 min, run knife around edges, invert on plate. GLAZE:Dissolve espresso granules in warm water, combine all ingredients in heavy saucepan, Heat over medium-low heat till mix is smooth, stirring constantly. Remove from heat, cold 5 min.
  2. Pour glaze over cake, carefully and quickly tilting cake to cover it proportionately. Using a thin flat spatula, spread glaze over top and sides of cake.
  3. Chill till hard, about 1 hour. You can garnish cake sliced toasted almonds, raspberries and chocolate covered coffee beans.