|Now you are ready to taste chocolate heaven, here is the promised recipe!
Ingredients for cake:
|Ingredients for chocolate Kahlua sauce:
Ingredients for toasted almonds:
Whew! What’s Next on the Cake:
Go ahead and preheat your oven to 350 degrees (175 C). Grease & flour your bundt cake pan.
|In a medium bowl- pour boiling water over cocoa, whisk until smooth. Let mixture cool.|
|Sift together flour, baking soda, baking powder & salt. Set aside.
In a large bowl- cream together butter & sugar until light and fluffy. Beat in eggs one at a time.
|Add vanilla & almond extracts, Amaretto & Kahlua. Stir until uniform.
Take the flour mixture & cocoa mixture and add to large bowl. Now add the chocolate chips. Stir and you’re about done with the cake.
|Pour batter into bundt cake pan, bake for 50-60 minutes or until firm.|
What’s Next on the Sauce:
|In a small saucepan on medium heat- pour in whipping cream, stirring constantly. Bring just to a boil & whisk in sugar. Reduce heat and simmer for 4 minutes, frequently whisking.
On medium heat, add chocolate pieces and Kahlua. Simmer for 30 minutes, stirring occasionally. Sauce is ready when it can coat the back of a spoon.
What’s Next on the Toasted Almonds:
|On a small baking sheet, add aluminum foil & apply non-stick cooking spray.
In a small bowl- add sugar & Amaretto. Whisk together until smooth.
Take the Amaretto sugar combo in your hands and work into the slivered or chopped almonds. Spread even on the sheet.
Bake in oven with the cake until browned, about 6-7 minutes.
|When your cake is firm and cooled, place on a platter. Pour the delicious sauce on top and sprinkle with toasted Amaretto almonds and you have yourself a wonderful treat!