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Ingredientes
- 8 ounce Unsweetened chocolate
- 2 stk unsalted butter
- 5 x Large eggs
- 1 Tbsp. Vanilla
- 3/4 tsp Almond extract
- 1/4 tsp Salt
- 2 1/2 Tbsp. Dry instant espresso pwdr, (Not granules)
- 3 3/4 c. Sugar
- 1 2/3 c. Flour
- 2 c. Walnut pcs
Direcciones
- Adjust rack 1/3 up from the bottom of oven, and heat to 425. Line a 9x13 inch pan with aluminum foil. Butter the foil with melted butter.
- Place the chocolate and the butter in the top of a double boiler, over warm water on medium heat.. Stir till all the chocolate and butter are melted.
- Stir to mix. Remove from heat, and set aside.
- In the large bowl of an electric mixer, beat the Large eggs with the vanilla, almond extract, salt, dry espresso pwdr, and sugar on high for 10 min. On low speed add in the chocolate, and combine till just mixed. Add in the flour, and beat till mixed. Remove from mixer and stir in the nuts, if using them,
- Turn the batter into the prepared pan, and smooth the top.
- Bake for 35 min, reversing the pan once during baking for even baking.
- Cover the cake loosely with foil about half way into baking to prevent over browning. At the end of 35 min the cake will be done. Don't test with cake tester the cake will still be wet but it is done. Remove from oven and let it cold till room temperature.
- Cover the cake with a cookie sheet and invert. Remove the pan and the foil.
- Cover with another cookie sheet, and invert again. This will leave the cake right side up.
- Cover and chill the cake over night. Using a serrated knife, cut the edges off of the cake, they will be very hard. Cut the cake into 32 large brownies. Chill till served.
