Brownie Cake With Chocolate Drizzle


Adapted from an Ina Garten's recipe


3 large eggs (room temperature)

1/2 cup brown sugar
1/3 cup sugar
1 teaspoon vanilla extract 
2 cups bittersweet chocolate chips
6 Tablespoons unsalted butter
1 tablespoon instant coffee
1/2 cup all purpose flour
1/4 teaspoon baking powder 
1/4 teaspoon salt 
1/2 cup coarsely chopped chocolate covered almonds 

1. Preheat the oven to 350F. Butter and flour a 9 inch springform pan or use cooking spray and cover with parchment paper. 

2. Melt the chocolate, butter and instant coffee on a doubler boiler and set aside to cool. 

3. Whisk the eggs and sugars until light and fluffy. Add the vanilla and the cooled melted chocolate mixture.

4. Sift the flour, baking powder and salt and fold into the chocolate batter. 

5. Pour the batter in the pan and sprinkle with the chocolate almonds. 

6. Bake for 30 to 35 mn (do not over bake)

7. Once cooled, drizzle with ganache (chocolate+heavy cream)