Double Dark Chocolate Excess

• 6 ounces bittersweet chocolate (Lindt Excellence, Valrhona, or Callebaut)
• 2 ounces unsweetened chocolate
• 12 cup unsalted butter
• 3 tablespoons espresso coffee
• 14 teaspoon almond extract
• 1 tablespoon vanilla extract
• 4 large eggs
• 1 13 cups sugar
• 14 cup unsweetened cocoa
• 1 pinch salt
• 12 cup toasted blanched whole almond, coarsely chopped
• 14 cup flour
• 1 cup heavy cream, whipped

1. Preheat oven to 375 degrees.
2. Line the bottom of an 8-inch springform pan with a round of parchment or waxed paper.
3. Melt chocolates and butter in a small stainless-steel bowl set in a small saucepan of simmering water.
4. Stir in the coffee, vanilla and almond, and cool to room temperature.
5. With a plastic spatula, beat together eggs, sugar, cocoa and salt until creamy.
6. Stir in the almonds, flour and chocolate until smooth.
7. Pour into the pan and bake 35 minutes, or until a knife inserted in the center comes out with a few streaks.
8. Cool on a cake rack, then release sides of the springform and set cake on a cake plate.
9. Cut into small slivers and serve with a dollop of whipped cream.

bittersweet chocolate, chocolate, unsalted butter, espresso coffee, almond, vanilla, eggs, sugar, cocoa, salt, almond, flour, heavy cream

Taken from www.food.com/recipe/double-dark-chocolate-excess-188512 (may not work)