Espresso Brownie Almond Cake
Betsy Rosbottom
"A dense batter that's a cross between a brownie and a cake."

Cake:
1/2 cup (1 stick) butter, cut into pieces
3 Tbsp. unsweetened cocoa powder
3 eggs
1/2 cup each: granulated sugar
firmly packed brown sugar
1 Tbsp. instant coffee (preferably expresso granules, dissolved in 1/4 cup hot water
1/4 tsp. almond extract
3/4 cup all-purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
1 cup ground almonds

Glaze:
5 ounces semisweet chocolate, coarsely chopped
1/4 cup whipping cream
2 Tbsp. butter
1-1/2 tsp. instant coffee (preferably espresso) granules, dissolved in 1-1/2 tsp. hot water

Garnish:
Sliced toasted almonds
Chocolate covered coffee beans
Raspberries

Preheat oven to 350 degrees. Lightly butter 9-inch round cake pan; coat with cocoa powder. Shake out excess cocoa powder.

For cake: In heavy saucepan, heat butter and cocoa powder over low heat until butter is melted, stirring occasionally. Remove from heat; set aside. In large mixing bowl, beat eggs at medium speed until blended. Gradually add sugars and continue beating until mixture is slightly thickened. Add coffee dissovled in water, almond extract and reserved chocolate mixture. Add combined flour, baking powder and salt; beat on low speed until blended, scraping sides of bowl occasionally. By hand, stir in almonds; mix gently. Pour batter evenly into prepared pan. Bake 27 to 30 minutes or until top is firm and wooden pick inserted in center comes out slightly coated but not wet. (Do not overbake.) Cool in pan 15 minutes. To remove, run knife around edges of pan; invert onto plate.

For glaze: Combine all ingredients in heavy saucepan. Heat over medium-low heat until mixture is smooth, stirring constantly. Remove from heat; cool 5 minutes. Pour glaze over cake, carefully and quickly tilting cake to cover it evenly. Using a thin, flat spatula, spread glaze over top and sides of cake. Refrigerate until firm, about 1 hour. Garnish cake as desired. Transfer to a serving platter. Yield: 10 servings.