• Yield: One 8-inch cake, serving 6 to 8

  • Time: 35 min prep, About 35 min cooking, About 1 hour and 10 min total

Two kinds of chocolate, dark cocoa, intense vanilla and coffee, and a crunch of almond turn a fine chocolate cake into an opulent one. Serve with a dollop of whipped cream. The cake keeps beautifully for three days -- in fact, I think its flavors mellow with time.


  • 6 ounces bittersweet chocolate (Lindt Excellence, Valrhona, or Callebaut)

  • 2 ounces unsweetened chocolate

  • 1 stick (4 ounces) unsalted butter

  • 3 tablespoons strong espresso coffee

  • 1/4 teaspoon almond extract

  • 1 tablespoon vanilla extract

  • 4 large eggs

  • 1 1/3 cups sugar

  • 1/4 cup unsweetened cocoa

  • generous pinch salt

  • 1/2 cup toasted blanched whole almonds, coarsely chopped

  • 1/4 cup flour

  • 1 cup heavy cream, whipped


1. Preheat oven to 375 degrees. Line the bottom of an 8-inch springform pan with a round of parchment or waxed paper.

2. Melt chocolates and butter in a small stainless-steel bowl set in a small saucepan of simmering water. Stir in the coffee, vanilla and almond, and cool to room temperature.

3. With a plastic spatula, beat together eggs, sugar, cocoa and salt until creamy. Stir in the almonds, flour and chocolate until smooth. Pour into the pan and bake 35 minutes, or until a knife inserted in the center comes out with a few streaks.

4. Cool on a cake rack, then release sides of the springform and set cake on a cake plate. Cut into small slivers and serve with a dollop of whipped cream.

Copyright 2000 Lynne Rossetto Kasper

Lynne Rossetto Kasper
Lynne Rossetto Kasper has won numerous awards as host of The Splendid Table, including two James Beard Foundation Awards (1998, 2008) for Best National Radio Show on Food, five Clarion Awards (2007, 2008, 2009, 2010, 2014) from Women in Communication, and a Gracie Allen Award in 2000 for Best Syndicated Talk Show.