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1
Preheat oven to 325F (160C).
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2
Cake: In a large microwave-safe bowl, combine chocolate and butter.
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Microwave, uncovered, on Medium (50%) for 1 to 2 minutes, stirring every 30 seconds, or until chocolate and butter are soft and almost melted.
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Stir until melted and smooth.
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Stir in brown sugar until smooth.
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Let cool slightly.
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Add eggs, one at a time, whisking well after each addition.
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Stir in vanilla and almond extract.
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In a small bowl, mix together almond meal, flour, coconut and salt.
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Add to chocolate mixture, stirring until smooth.
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Spread batter in prepared pan, smoothing top.
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Bake in preheated oven for 25 minutes.
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13
Top of cake will be puffed (do not overbake).
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Let cool completely in pan on a rack.
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15
Chocolate Glaze: In a microwave-safe bowl, combine chocolate and cream.
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Microwave, uncovered, on Medium (50%) for 1 minute, stirring every 30 seconds, or until cream is hot and chocolate is starting to melt.
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Stir well until chocolate is melted and mixture is thick and smooth.
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If chocolate is not completely melted, return to microwave for another 10 to 20 seconds or until chocolate is soft and melted.
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Stir well.
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20
If glaze is very thin, let stand for a few minutes to thicken slightly.
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21
Invert cake onto a platter and remove parchment paper.
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Pour glaze over top and evenly spread with a spatula, letting glaze drip down the sides.
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23
Refrigerate until glaze is firm.
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Cut into wedges and serve.
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25
Variation: Top batter with 1/2 cup (125 mL) chopped chocolate or chocolate chips before baking.
