Chocolate-Almond Brownie Heart

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Chocolate-Almond Brownie Heart

Brownie Cake:

1 2/3 cups sliced almonds
1/3 cup all purpose flour
2 cups (12 oz) semisweet chocolate chips
1 stick (1/2 cup) butter
1/2 cup plus 2 Tbsp sugar
6 large eggs, yolks seperated from whites, yolks int small bowl; whites into large bowl; brought to room temperature
1 1/2 tsp vanilla extract
1/2 tsp almond extract

Chocolate Glaze

3 Tbsp each light corn syrup and water
2 Tbsp butter
1 cup (6 oz0 semisweet chocolate chops
1/2 cup cherry spreadable fruit

Directions:

Heat oven to 350 degrees. You will need a heart shaped cake pan about 10 1/2 x 10 x 2 in (our you can use one that is 10 1/2 x 11 x 2 inches or 9 x 3 inches.) Coat with non-stick spray.line bottom with wax paper; spray paper. Lightly dust pan with flour.

Cake: Spread nuts on rimmed baking sheet; bake, stirring twice, 7 minutes or until very lightly toasted. Cool. Process 2/3 cup nuts and the flour in a food processor until nuts are finely ground.

Melt chocolate and butter and butter in microwave. Stir in 1/2 cups sugar, egg yolks, extracts, then nut mixture.

Beat egg whites, with a mixer on medium speed until foamy. Gradually beat in remaining 2 Tbsp sugar. Beat until stiff, shiny peaks form when beaters are lifted. Stir a large spoonful into chocolate mixtue until blended, then fold in remaining whites. Spread in prepared pan.

Bake 40 to 45 minutes or until a thin crust forms on top and a wooden pick inserted in center comes out slightly wet. Cool in pan on wire rack 15 minutes. Invert cake on rack, remove paper and cool completely (center of cake will sink slightly)

Glaze: Put corn syrup, water and butter in a 1 quart microwave-safe measure or bowl. Microwave on high until boiling. Add chocolate whisk until melted and smooth. Cool 15 minutes.

To Assemble: Cut cake, still on rack, horizontally in 2 even layers. Remove top layer; spread bottom layer with spreadable fruit. Cover with second layer, cut side down. Put rack on wax paper. Pour warm chocolate glaze on cake, quickly spreading with a long metal spatula over top and sides. Let stand 30 minutes or until glaze sets but is still soft.

Using 2 large, broad spatulas, transfer cake to a serving plate. Press remaining toasted almonds into glaze sides.

To Serve: Top cake with a rose and scattered rose petals.

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