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This is an unbelievably good dessert, perfect for any occasion. The texture is similar to a perfect brownie; rich and chewy, not too sweet and not too cakey. The flecks of chocolate and the luxurious almond flavor make this a favorite.


  • 3 ounces of semi sweet quality chocolate, rough chopped and chilled for at
  • least 1 hour
  • 1/2 cup unsalted butter, preferably European style
  • 1/4 cup almond paste
  • 1 cup sugar
  • 1 large egg
  • 2 Tbsp instant espresso, dissolved in 1 tbsp milk
  • 1 tsp vanilla
  • 1/4 tsp salt
  • 1 1/3 cups flour
  • 1/2 cup toasted slivered almonds, chopped
  • Mocha Cream (recipe follows)


  • Preheat oven to 350*f
  • Using a pastry brush, butter the bottom and halfway up the sides of a 9" round cake pan. Line the bottom with a circle of parchment paper.
  • Place chocolate in the food processor and grind (use pulse option) until fine, but do not let it begin to melt. Transfer to a large bowl and set aside.
  • In the processor, process butter, almond paste and sugar until smooth and well combined. Add the egg and process until combined. Add in espresso/milk mixture, vanilla, and slat, then process a few seconds. Add flour and pulse
  • until smooth.
  • Add batter (it will be quite thick) to the chocolate and then add in the almonds. Stir with a wooden spoon until the chocolate and nuts are evenly distributed.
  • Spread into the prepared pan and bake 25-30 minutes. It should be dry on top, and a toothpick inserted into the center should come out slightly sticky, but not wet.

Categories: Brownie  Dessert 
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