Name: Espresso Brownie Almond Cake
Ingredients: 1/2 c Butter; cut in pieces; 3 tb Unsweetened cocoa powder; 3 Eggs; 1/2 c Sugar; 1/2 c Firmly packed brown sugar; 1 tb Instant espresso granules; 1/4 c Hot water; (to dissolve espresso granules); 1/4 ts Almond extract; 3/4 c Flour; 1/2 ts Baking powder; 1/4 ts Salt; 1 c Ground toasted almonds; 5 oz Semisweet chocolate; coarsely chopped; 1/4 c Whipping cream; 2 tb Butter; 1 1/2 ts Instant espresso granules; 1 1/2 ts Hot water; (to dissolve espresso granules)

The cross…always has its way. It wins by defeating its opponent and imposing its will upon him. It always dominates. It never compromises, never dickers nor confers, never surrenders a point for the sake of peace. It cares not for peace; it cares only to end its opposition as fast as possible. With perfect knowledge of all this, Christ said, “If any man will come after me, let him deny himself, and take up his cross, and follow me.” So the cross not only brings Christ’s life to an end, it ends also the first life, the old life, of every one of His true followers. It destroys the old pattern, the Adam pattern, in the believer’s life, and brings it to an end. Then the God who raised Christ from the dead raises the believer and a new life begins. This, and nothing less, is true Christianity… We must do something about the cross, and one of two things only we can do – flee it or die upon it.

A.W. Tozer

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Chocolate	12	Servings

INGREDIENTS

1/2	c	Butter; cut in pieces
3	tb	Unsweetened cocoa powder
3		Eggs
1/2	c	Sugar
1/2	c	Firmly packed brown sugar
1	tb	Instant espresso granules
1/4	c	Hot water; (to dissolve espresso granules)
1/4	ts	Almond extract
3/4	c	Flour
1/2	ts	Baking powder
1/4	ts	Salt
1	c	Ground toasted almonds
5	oz	Semisweet chocolate; coarsely chopped
1/4	c	Whipping cream
2	tb	Butter
1 1/2	ts	Instant espresso granules
1 1/2	ts	Hot water; (to dissolve espresso granules)

INSTRUCTIONS

GLAZE
Preheat oven 350°. Lightly grease 9 inch round cake pan. Coat with cocoa
powder, shake out excess. In heavy saucepan heat butter and cocoa powder
over low heat until butter is melted, stirring occasionally. Remove from
heat, set aside. In large mixing bowl, beat eggs at medium speed until
blended. Gradually add sugars and continue beating until mixture is
slightly thickened. Add espresso dissolved in the hot water, almond extract
and reserved chocolate mixture. Add combined flour, baking powder and salt,
beat on low speed until blended, scraping sides of bowl occasionally. By
hand, stir in almonds, mix gently. Pour batter evenly into prepared pan,
Bake 27 to 30 minutes or until top is firm and cake tester comes out
slightly coated but not wet. Cool in pan 15 minutes, run knife around
edges, invert on plate. GLAZE:Dissolve espresso granules in hot water,
combine all ingredients in heavy saucepan, Heat over medium-low heat until
mixture is smooth, stirring constantly. Remove from heat, cool 5 minutes.
Pour glaze over cake, carefully and quickly tilting cake to cover it
evenly. Using a thin flat spatula, spread glaze over top and sides of cake.
Refrigerate until firm, about 1 hour. You can garnish cake sliced toasted
almonds, raspberries and chocolate covered coffee beans.
Recipe by: Tootie's Special Recipe Collection
Posted to TNT Recipes Digest, Vol 01, Nr 964 by LVFG53A@prodigy.com (MRS
IRA M DENNIS) on Jan 25, 1998

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“All suffering can be traced back to people disobeying God”