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Ingredients
- 6 ounce Unsweetened chocolate
- 1 c. Unsalted butter
- 5 lrg Large eggs
- 1 Tbsp. Vanilla
- 1 tsp Almond extract
- 1/4 tsp Salt
- 2 1/2 tsp Instant espresso or possibly other instant coffee pwdr
- 3 3/4 c. Granulated sugar
- 1 2/3 c. Sifted flour
- 8 ounce Walnut halves (that I omit)
Directions
- Line a 13x9x2" pan with foil. Grease. Heat chocolate with butter in top of double boiler over warm water and medium heat. Beat Large eggs, extracts, salt, coffee, and sugar for 10 min at high speed. At low speed, beat in chocolate till just mixed. Add in flour; beat just till mixed. Stir in nuts, if you are using them. Bake at 425 degrees for 35 min, reversing pan from back to front after 15 min. When done, cake will have a thick, crisp crust but a pick inserted in the center will come out wet and covered with chocolate. Don't bake any longer. Let stand at room temperature till cold. cover with a rack and invert. Turn right side up. let stand overnight
- (or possibly chill), then cut. Wipe knife blade after each cut.
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