Chocolate Almond Stacks – a delicious recipe with bittersweet chocolate, heavy whipping cream, egg, sugar, vanilla, flour. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
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 350u00b0 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.
485
kcal
Calories
34
g
Fat
35
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 ounce bittersweet chocolate, 3/4 cup heavy whipping cream, divided, 1 large egg, 3 tablespoons sugar, and more.
Yes, Chocolate Almond Stacks falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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