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)

Just because you come to Christ does not mean you will not experience suffering. Christians and non-Christians suffer with similar trials. The difference is not in the nature of the trial, but rather the way in which we respond to the trials. You see, the world needs things in their life to go well to stay happy. Therefore they are continually up and down based upon their circumstances. Christians however know that God is sovereign over the trials they experience. They know the trials are specifically customized to their lives sent from the wise and loving hands of God. They are not sent to rob us of our joy. They are sent to refine us and make us more like Christ. Therefore it is our responsibility to by God’s grace remain under the trials until they perform in us the work designated by God. Knowing and believing this, we can have deep joy even in the worst of times because we know God’s refining process is the best thing we can ask for for spiritual transformation, Christlikeness.

Randy Smith

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

A Message from our Provider:

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