KITCHENAID KSMc50 - Manual (Page 35)

33
chocolate Almond Brownie cake
cake
7 squares (1 oz.
each) semi-sweet
chocolate
1 ⁄
2
cup butter or
margarine
3 eggs, separated
1 ⁄
2
cup sugar
1 ⁄
2
teaspoon almond
extract
2 tablespoons all-
purpose flour
Glaze
1 square (1 oz.) semi-
sweet chocolate
1 teaspoon shortening
topping
1 ⁄
2
cup whipping cream
1 tablespoon
powdered sugar
1 ⁄
4
teaspoon almond
extract
2 tablespoons 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 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 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 5 seconds. Gently
fold in egg whites with spatula.
Spoon batter into 8-inch springform pan that has
been greased and floured on the bottom only. Bake at
375°F 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 0 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: 6 servings.
Per serving: About 80 cal, 3 g pro, 7 g carb,
3 g fat, 58 mg chol, 74 mg sod.
* Wire Whip sold separately for model K4SS.