Double Dark Chocolate Excess

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.

Ingredients
 

• 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

Instructions

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.