Jane's Almond Coffee Chocolate Cake

15 steps

1. Preheat oven to 355 F.
2. In a bain marie, melt the 4 ounces of dark chocolate along with 2 tablespoons of coffee and the almond extract.
3. While the chocolate is melting, cream 1/2 cup butter and 2/3 cup sugar for about 3 to 4 minutes, until airy.
4. Add 3 egg yolks to the butter sugar mixture, and reserve the egg whites to be whipped up later. Mix.
5. Add the melted chocolate-coffee to the mix, along with the almond flour. Mix all together until even.
6. Beat egg whites, adding a pinch of salt and 1 tablespoon sugar, to stiff peaks.
7. With a spatula, carefully fold 1/4 of the egg whites into the chocolate batter. Do not mix too much - the egg whites should remain visible, not fully integrated into the batter.
8. Add 1/4 of egg whites and 1/4 cup flour, then stir lightly, trying not to break up the egg whites too much. Repeat another 2 times (1/4 eggs, 1/4 flour, stir).
9. Pour into greased and floured 8 inch cake pan.
10. Bake at 355 F for 20 minutes. The middle of the cake should still be slightly gooey when you take the cake out of the oven.
11. Cool for 5 minutes, then unmold onto a plate. Set aside to cool (do not put in refrigerator).
12. When cake is cooled, prepare icing: in a small saucepan, mix together 1/2 cup powdered sugar and 3 tablespoons evaporated milk, without heating. Stir until mixture is thick but fluid.
13. Gradually add the rest of the powdered sugar, making sure to break up any lumps. Then, add cocoa powder and 1/4 cup butter. Turn heat to medium high, stir constantly until icing is smooth and shiny.
14. When icing is on the verge of boiling, pour onto upturned cake, spreading over the sides with a cold knife. Set aside to cool until icing has crystalized.
15. Optional: add raspberries or cherries on top of the batter while baking (if so, reduce baking time slighlty).