A better chocolate cake for those who are old enough to appreciate the good stuff… happy birthday Jenn!
Recipe follows: Toffee Almond Mousse Cake
Toffee Almond Mousse Cake
I actually found this recipe on the inside of a package of butter. It has now become part of my standard toolbox. When they say it serves 12, they mean it.
- 3/4 cup toffee chips
- 1 lb. semisweet chocolate chips
- 1 cup (2 sticks) unsalted butter (but salted tastes pretty nice too)
- 8 large eggs
- 1/2 tsp almond extract (I use vanilla, as I hate almond extract)
- warm caramel sauce and whipped cream for serving
Heat oven to 350 degrees F. Place a roasting pan filled with 1/2″ hot water in the oven. Line a 9″ cake pan with foil, then spray with nonstick cooking spray. Sprinkle toffee chips in the bottom of the pan. In large saucepan or large glass bowl, melt butter and chocolate together over low heat (or in microwave). Stir until smooth, then let cool 5 minutes. Break eggs into large bowl. Lightly whisk with extract until eggs are broken up – then slowly whisk in chocolate mixture until well combined. Pour batter into prepared pan. Carefully place pan into waterbath in oven. Bake 30 minutes, until set on edge but still slightly soft in center. Remove from waterbath and cool on wire rack 30 minutes. Cover and refrigerate at least 2 hours, or until chilled. To serve, invert cake on to serving platter and remove foil. Slice into wedges and serve with warm caramel sauce and whipped cream.