This amazing cake recipe comes from the cookbook, Great American Recipes. I was hunting for a chocolaty something or other to help satisfy the chocolate cravings my entire family has and came across this delightfully easy cake. With just 1/2 cup of brown sugar for the sweetening, the calorie count is lower than the normal chocolate cake! Top a slice with whipped cream or raspberry syrup for a tasty treat to end dinner.
3/4 c. butter
2/3 c. semisweet chocolate chips
1/2 c. firmly packed brown sugar
1 c. all purpose flour
3/4 c. unsweetened cocoa powder
1-1/2 tsp. baking powder
1/2 tsp. salt
1/4 c. ground almonds
2 tbsp. powdered sugar
1-1/4 c. prepared raspberry topping
Grease and line a 9-inch springform pan with waxed paper. Place the butter, chocolate chips, brown sugar and 1/4 c. hot water in a saucepan over low heat. Stir frequently until the chocolate and butter are melted. Let cool for about 10 minutes. Sift the flour, cocoa, baking powder, and salt into a large bowl. Stir in almonds. Make a well in the center of the dry ingredients and pour in the chocolate mixture. Beat until combined. Add the eggs and beat until smooth.
Pour the batter into the prepared pan. Place on a baking sheet. Bake in a pre-heated 325 oven until a toothpick comes out clean, about 25-35 minutes. Cool the cake in the pan for 20 minutes. Remove from the pan and cool completely on a wire rack. Sift the powdered sugar over the cake. Serve with whipped cream or raspberry syrup.
Variations: add about 1/2 c. coconut flakes; use pecans or walnuts instead of almonds; add 1/2 c. chocolate chips to the batter before baking.