Double Dark Chocolate Excess

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Makes one 8-inch cake, serving 6 to 8

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.

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