Chocolate Whipped Cream Cake
|Whipping cream||1 2⁄3 Cup (26.67 tbs), chilled|
|Eggs||3 (1/2 to 2/3 cup)|
|Unsweetened chocolate||3 Ounce, melted|
|Almond extract||1 Teaspoon|
|All purpose flour||2 1⁄4 Cup (36 tbs)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Baking powder||2 1⁄4 Teaspoon|
Grease and flour baking pan, 13x9x2 inches, or 2 round layer pans, 8 or 9x1 1/2 inches.
In chilled bowl, beat cream until stiff.
Beat eggs until thick and lemon colored.
Fold eggs, chocolate and almond extract into cream.
Stir together remaining ingredients; fold gently into cream-egg mixture until well blended and batter is uniformly brown.
Pour into pan(s).
Bake oblong about 45 minutes at 350 F, 8-inch layers 35 to 40 minutes, 9-inch layers 30 to 35 minutes or until wooden pick inserted in center comes out clean.
If desired, frost cake with Browned Butter Frosting or top with Toffee Topping or Caramel Fluff.