Chocolate Almond Bundt Cake

• 8 ounces unsweetened chocolate, coarsely chopped
• 1 cup unsalted butter, cut into small pieces
• 4 eggs
• 2 cups sugar
• 1 tablespoon instant espresso powder
• 1 tablespoon vanilla extract
• 3/4 cup buttermilk
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 1/2 cups blanched almonds, finely chopped

1. Preheat the oven to 350 degrees.
2. Butter and flour a 9-inch tube or bundt pan.
3. Combine the chocolate and butter in a double boiler over barely simmering water.
4. Stir occasionally until melted.
5. In a large bowl, whisk together the eggs and sugar.
6. Dissolve the espresso in the vanilla extract and whisk it into the egg mixture.
7. Whisk in the chocolate mixture and then the buttermilk.
8. Sift together the flour, salt and soda and stir into the batter until almost combined.
9. Gently stir in the almonds.
10. Scrape the batter into the prepared pan.
11. Bake until a tester inserted into the center of the cake comes out slightly moist, about 65 to 70 minutes.
12. Place on a rack to cool.

chocolate, unsalted butter, eggs, sugar, espresso powder, vanilla, buttermilk, flour, salt, baking soda, blanched almonds

Taken from cooking.nytimes.com/recipes/3320 (may not work)