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Ingredients

Cake:
Ganache:

Directions

Cake:
  • Heat oven to 325°F. Coat 9 x 2-inch-round cake pan (straight sided) with nonstick spray. Line bottom with waxed paper; coat paper.

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  • Beat butter in large bowl on medium-high until fluffy, 1 minute. Add both sugars; beat 3 minutes, until smooth. Beat in eggs, one at a time. Add syrup and vanilla and almond extracts; beat 1 minute. On low, beat in flour, salt; beat on medium 1 minute. Pour batter into prepared pan.

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  • Bake in 325°F oven 55 to 60 minutes, until toothpick inserted in center comes out clean. Let cake cool in pan on rack 15 minutes. Turn cake out onto rack; remove paper. Cool completely. (Keep cake bottom-side up. Cake can be frozen, tightly wrapped, for up to 1 month.)

Ganache:
  • Bring cream to a boil in saucepan. Stir in espresso to dissolve. Stir in almond liqueur, if using.

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  • Place chocolate in medium-size bowl. Pour hot cream mixture over top; let stand 1 minute. Stir until very smooth. Cover; refrigerate until good spreading consistency, 45 minutes.

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  • Place cooled cake on wire rack placed over baking pan. (The smooth bottom becomes the top -- do not turn it right-side up.) Spread ganache over sides. Then pour ganache over the top of the cake. Spread the ganache evenly over the top.

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  • Before ganache sets, gently press almonds onto the sides of the cake, using enough almonds to just cover the sides. Refrigerate for at least 1 hour or overnight.

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  • To serve, let cake come to room temperature. Note: Toast almonds on a baking sheet in 350°F oven 10 minutes.

Nutrition Facts

383 calories; 21 g total fat; 11 g saturated fat; 102 mg cholesterol; 62 mg sodium. 46 g carbohydrates; 2 g fiber; 6 g protein;

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