Chocolate Almond Stacks

• 1 ounce bittersweet chocolate
• 3/4 cup heavy whipping cream, divided
• 1 large egg
• 3 tablespoons sugar
• 1 teaspoon vanilla extract
• 2 tablespoons all-purpose flour
• 1/3 cup semisweet chocolate chips
• 1/2 cup sliced almonds
• 1/8 teaspoon almond extract

1. In a small saucepan, melt chocolate with 1 tablespoon cream; stir until smooth. In a small bowl, beat the egg, sugar and vanilla on high speed for 5 minutes or until thick and pale yellow. Fold in flour and melted chocolate. Pour into two 5-in. x 3-in. x 2-in. loaf pans coated with cooking spray.
2. Bake at 350u0b0 for 8-10 minutes or until cake springs back when lightly touched. Cool for 5 minutes before removing from pans to wire racks. Cut cakes in half widthwise.
3. In a small saucepan, melt chocolate chips with 3 tablespoons cream, stirring constantly. Spread over top of cakes; sprinkle with almonds. Refrigerate for 15 minutes.
4. In a small bowl, beat almond extract with remaining cream until stiff peaks form. Spread half of the whipped cream on top of two cake squares; top each with a remaining cake square and remaining whipped cream.

bittersweet chocolate, heavy whipping cream, egg, sugar, vanilla, flour, chocolate chips, almonds, almond

Taken from www.tasteofhome.com/recipes/chocolate-almond-stacks/ (may not work)