Double Dark Chocolate Excess Recipe

Name: Double Dark Chocolate Excess
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ounces bittersweet chocolate (Lindt Excellence, Valrhona, or Callebaut); 2 ounces unsweetened chocolate; ½ cup unsalted butter; 3 tablespoons espresso coffee; ¼ teaspoon almond extract; 1 tablespoon vanilla extract; 4 large eggs; 1 ⅓ cups sugar; ¼ cup unsweetened cocoa; 1 pinch salt; ½ cup toasted blanched whole almond, coarsely chopped; ¼ cup flour; 1 cup heavy cream, whipped

Servings: persons

6 ounces bittersweet chocolate (Lindt Excellence, Valrhona, or Callebaut)
2 ounces unsweetened chocolate
½ cup unsalted butter
3 tablespoons espresso coffee
¼ teaspoon almond extract
1 tablespoon vanilla extract
4 large eggs
1 ⅓ cups sugar
¼ cup unsweetened cocoa
1 pinch salt
½ cup toasted blanched whole almond, coarsely chopped
¼ cup flour
1 cup heavy cream, whipped

1
Preheat oven to 375 degrees.
2
Line the bottom of an 8-inch springform pan with a round of parchment or waxed paper.
3
Melt chocolates and butter in a small stainless-steel bowl set in a small saucepan of simmering water.
4
Stir in the coffee, vanilla and almond, and cool to room temperature.
5
With a plastic spatula, beat together eggs, sugar, cocoa and salt until creamy.
6
Stir in the almonds, flour and chocolate until smooth.
7
Pour into the pan and bake 35 minutes, or until a knife inserted in the center comes out with a few streaks.
8
Cool on a cake rack, then release sides of the springform and set cake on a cake plate.
9
Cut into small slivers and serve with a dollop of whipped cream.

1345

kcal

Calories

Fat

120

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 ounces bittersweet chocolate (Lindt Excellence, Valrhona, or Callebaut), 2 ounces unsweetened chocolate, ½ cup unsalted butter, 3 tablespoons espresso coffee, and more.

Yes, Double Dark Chocolate Excess 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.

That's it — enjoy your meal!

Double Dark Chocolate Excess

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions