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This dessert is to die for served hot with ice cream on top. But good cold too (as photographed), as the center turns into a truffle-like brownie.

The first of “Moni’s Naughties”, I cook and eat pretty darn clean and healthy most of the time, but cheating is ok here and there, especially if it’s home made, and chocolate.
Celebrate life. Enjoy!

Ingredients (Serves 12)
1 ½ c butter
3c sugar
2t vanilla extract (or scrapings of 1 bean stalk)
1t almond extract
7 eggs
1 ¼ c flour
1 ¼ c unsweetened cocoa powder
1t salt
1c walnuts, chopped

Optional toppings:
Powdered sugar
Vanilla bean ice cream
Raspberries

Preheat oven to 350 degrees.
Line a round spring form cake pan (or 9×9 pyrex) with parchment paper and grease with olive oil spray.
Melt butter in a saucepan over medium heat. Stir in sugar until dissolved.
Remove from heat.

Beat eggs together in a separate bowl.
A little at a time, pour beaten eggs into butter, beating really fast with a whisk to fully combine and prevent the egg from cooking! (if some of it does cook a little, fear not…)
Add vanilla and almond extracts.
Combine flour, cocoa powder, and salt in a separate bowl, and then combine with butter and eggs mixture.
Add chopped walnuts and transfer into your baking pan.

Bake for 45-50 minutes for a gooey center you’ll melt for.

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