Chocolate Almond Stacks Recipe

Chocolate Almond Stacks Recipe
Chocolate Almond Stacks Recipe photo by Taste of Home
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Chocolate Almond Stacks Recipe

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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.
MAKES:
2 servings
TOTAL TIME:
Prep: 30 min. Bake: 10 min. + chilling
MAKES:
2 servings
TOTAL TIME:
Prep: 30 min. Bake: 10 min. + chilling

Ingredients

  • 1 ounce bittersweet chocolate
  • 3/4 cup heavy whipping cream, divided
  • 1 egg
  • 3 tablespoons sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons all-purpose flour
  • 1/3 cup semisweet chocolate chips
  • 1/2 cup sliced almonds
  • 1/8 teaspoon almond extract

Directions

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 squares; top each with a remaining cake square and remaining whipped cream. Yield: 2 servings.
Originally published as Chocolate Almond Stacks in Cooking for 2 Winter 2006, p33

Nutritional Facts

1 each: 793 calories, 62g fat (30g saturated fat), 229mg cholesterol, 69mg sodium, 57g carbohydrate (43g sugars, 6g fiber), 13g protein.

  • 1 ounce bittersweet chocolate
  • 3/4 cup heavy whipping cream, divided
  • 1 egg
  • 3 tablespoons sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons all-purpose flour
  • 1/3 cup semisweet chocolate chips
  • 1/2 cup sliced almonds
  • 1/8 teaspoon almond extract
  1. 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.
  2. 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.
  3. 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.
  4. 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 squares; top each with a remaining cake square and remaining whipped cream. Yield: 2 servings.
Originally published as Chocolate Almond Stacks in Cooking for 2 Winter 2006, p33

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