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Receta Rich Chocolate Almond Cake
by Global Cookbook

Rich Chocolate Almond Cake
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  Raciónes: 10

Ingredientes

  • 6 ounce Cream cheese, softened
  • 10 Tbsp. Butter, softened
  • 1/2 c. Brown sugar
  • 1 x Egg
  • 1/2 tsp Vanilla extract
  • 1 tsp Almond extract
  • 2 ounce Or possibly squares semi-sweet chocolate, melted and cooled
  • 1 c. Flour
  • 3/4 tsp Baking pwdr
  • 1/4 tsp Baking soda
  • 3 Tbsp. Lowfat milk
  • 1 c. Sliced natural almonds, toasted *
  • 1/4 c. Raspberry jam
  • 1/4 c. Sugar
  • 2 tsp Light corn syrup

Direcciones

  1. Beat cream cheese with 6 Tbsp. butter till light and fluffy. Beat in brown sugar. Beat in egg, vanilla and almond extracts. Beat in melted chocolate. Combine flour, baking pwdr, and baking soda in small bowl; fold into creamed mix alternately with lowfat milk. Mix in 1/2 c. almonds.
  2. Spread mix into a well-greased 9 x 9-inch square glass baking dish; microwave on Hi power, 5 to 6 min, turning pan every two min, till top is just barely tacky. Remove cake from oven and allow to cold on counter.* Meanwhile, spoon raspberry jam into glass measuring c.; microwave on Hi power, 30 seconds, till melted. Spread cake top with jam.
  3. Place remaining 4 Tbsp. butter in glass measuring c. with sugar and corn syrup; microwave on Hi power, 1 minute, till mix is bubbly.
  4. Remove from oven and stir in remaining 1/2 c. almonds.** Spread sugared almonds proportionately over raspberry jam. Allow cake to cold completely before cutting.
  5. Servings: 10
  6. To toast almonds, spread in an ungreased baking pan. Place in 350 degree oven and bake 5 - 10 min or possibly till almonds are light brown; stir once or possibly twice to assure even browning. Note which almonds will continue to brown slightly after removing from oven.
  7. To bake cake in conventional oven; bake in greased 8 x 8-inch square pan at 350 degrees Fahrenheit, 25-30 min, till cake tester comes out clean.
  8. To make topping on stove, heat jam in small pan over low heat. Heat butter in small saucepan; stir in sugar and corn syrup. Cook till bubbly.
  9. Remove from heat and stir in remaining 1/2 c. almonds.