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Kahula Chocolate Almond Cake
Serves:8
Origin: From the Kitchen of LindySez
Ingredients:

1.5 ounces Perugina Dark Chocolate, chopped
1 (3.5 ounce) bar Perugina Bittersweet Chocolate, chopped
1/2 cup  plus 1 tablespoon COLAVITA Extra Virgin Olive Oil
3 eggs
1/3 cup sugar
1 teaspoon vanilla
1/3 cup Kahlua, or other coffee flavored liqueur
2/3 cup all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup ground almonds
1 tablespoon Antica "Wood Roasted" Espresso
Whipping cream
Additional Perugina Chocolate for sprinkling
Sliced toasted almonds (optional)


Preparation:

1. In a small saucepan, set over low heat, melt together the chocolate and the olive oil.  Allow to cool.
2. Heat the oven to 325 degrees F.  Prepare an 8-inch round cake pan by lightly oiling it and lining the bottom with parchment paper.
3. Beat together the eggs and the sugar; add the vanilla and Kahlua.
4. In a bowl, mix together the flour, baking powder, salt, ground almonds and espresso powder.  Add to the wet ingredients; mix well.
5. Pour into the prepared pan and bake for 30 minutes; a toothpick, when inserted into the center should have just a bit of crumb attached to it.
6. Set the pan on a rack and allow to cool for 10 minutes; then remove the cake and allow it to cool completely.
7. Whip the cream with a tablespoon of sugar and a bit of the Kahlua or chocolate extract.  Frost the top of the cake; then grate some of the dark chocolate over and sprinkle with toasted almonds, if desired.