-
1
Adjust an oven rack one-third up from the bottom and preheat oven to 425 degrees F.
-
2
Line a 9 by 11 by 2-inch pan as follows: Invert the pan and center a 17-inch length of aluminum foil, shiny side down, over the.
-
3
pan.
-
4
With your hands, press down on the sides and corners of the foil to shape it to the pan.
-
5
Remove the foil.
-
6
Turn the pan right side up and place the foil in the pan and very carefully press it into place in the pan.
-
7
Now, to butter the foil, place a piece of butter (additional to that in ingredients) in the pan, and put the pan in the oven.
-
8
When the butter is melted use a pastry brush or a piece of crumpled plastic wrap to spread the butter all over the foil.
-
9
Set the prepared pan aside.
-
10
Place the chocolate and the butter in the top of a large double boiler over hot water on moderate heat, or in a 4- to 6-cup heavy saucepan over low heat.
-
11
Stir occasionally, until the chocolate and butter are melted.
-
12
Stir to mix.
-
13
Remove from the heat and set aside.
-
14
Break the walnuts into large pieces; set aside.
-
15
In the large bowl of an electric mixer beat the eggs with the vanilla and almond extracts, salt, espresso, and sugar at high speed for 10 minutes.
-
16
On low speed add the chocolate mixture (which may still be warm) and beat only until mixed.
-
17
Then add the flour and again beat on low speed only until mixed.
-
18
Remove the bowl from the mixer.
-
19
Stir in the nuts.
-
20
Pour half the mixture (about 3 1/2 cups) into the prepared pan and smooth the top.
-
21
Place a layer of the mints, touching each other and the edges of the pan, all over the chocolate layer.
-
22
Cut some mints to fill in large spaces on the edges.
-
23
(You will not use all the mints.
-
24
).
-
25
Pour the remaining chocolate mixture all over the pan and smooth the top.
-
26
Bake for 35 minutes reversing the pan front to back once during baking to ensure even baking.
-
27
At the end of 35 minutes the cake will have a firm crust on top, but if you insert a toothpick in the middle it will come out.
-
28
wet and covered with chocolate.
-
29
Nevertheless, it is done.
-
30
Do not bake any longer.
-
31
Remove the pan from the oven; let stand until cool.
-
32
Cover the pan with a cookie sheet and invert the pan and the sheet.
-
33
Remove the pan and the foil lining.
-
34
Cover the cake with a length of wax paper and another cookie sheet and invert again, leaving the cake right side up.
-
35
Now the cake must be refrigerated for a few hours or overnight before it is cut into bars.
-
36
When you are ready to cut the cake, use a long, heavy knife with a sharp blade, either serrated or straight try both.
-
37
Pack in an airtight box, or wrap individually in clear cellophane, wax.
-
38
paper, or foil.
-
39
These freeze perfectly and can be served very cold or at room temperature.
-
40
Maida's notes: When you remove the cake from the pan you might see burned edges.
-
41
(You might not it depends on the pan.)
-
42
If you do, you can leave them on or cut them off.
-
43
She cuts them off, but has friends who say this is the best part.
