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Chocolate Almond Stacks

 Chocolate Almond Stacks
A yummy blend of almonds, whipped cream and chocolate sauce goes into this showpiece dessert from Leah Lyon of Ada, Oklahoma. She suggests lightly toasting the almonds for extra flavor.
2 ServingsPrep: 30 min. Bake: 10 min. + chilling


  • 1 ounce bittersweet chocolate
  • 3/4 cup heavy whipping cream, divided
  • 1 egg
  • 3 tablespoons sugar
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 2 tablespoons all-purpose flour
  • 1/3 cup semisweet chocolate chips
  • 1/2 cup sliced almonds
  • 1/8 teaspoon McCormick® Pure Almond Extract


  • In a small saucepan, melt chocolate with 1 tablespoon cream; stir
  • until smooth. In a small bowl, beat the egg, sugar and vanilla on
  • high speed for 5 minutes or until thick and pale yellow. Fold in
  • flour and melted chocolate. Pour into two 5-in. x 3-in. x 2-in. loaf
  • pans coated with cooking spray.
  • Bake at 350° for 8-10 minutes or until cake springs back when
  • lightly touched. Cool for 5 minutes before removing from pans to
  • wire racks. Cut cakes in half widthwise.
  • In a small saucepan, melt chocolate chips with 3 tablespoons cream,
  • stirring constantly. Spread over top of cakes; sprinkle with
  • almonds. Refrigerate for 15 minutes.
  • In a small bowl, beat almond extract with remaining cream until stiff
  • peaks form. Spread half of the whipped cream on top of two cake

2 of 2

Chocolate Almond Stacks (continued)

Directions (continued)

  • squares; top each with a remaining cake square and remaining whipped
  • cream. Yield: 2 servings.
Nutritional Facts: 1 serving equals 793 calories, 62 g fat (30 g saturated fat), 229 mg cholesterol, 69 mg sodium, 57 g carbohydrate, 6 g fiber, 13 g protein.