Servings: twelve to fourteen.
This light, airy cake is dotted with tiny bits of chocolate, with a wreath of crackly sugared almonds on top. The almond crunch will stay crunchy for several days.
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I have made this several times now and it always turns out wonderful! I make it for parties and have always had rave reviews! I usually tweek a recipe, but this is perfect as is! Great recipe.
Unfortunately, I'm not crazy about this recipe. When I read the recipe, I thought it would be a great idea to have chocolate in the cake. A few of the chocolate chips sank to the bottom of the pan and burned. However, almost all of the chips were scattered though out the cake. The cake was tender. The almond crunch topping was tasty. The glaze has almond extract as optional. I used almond extract and felt it was a bit too strong for this delicate cake. I just didn't think it tasted delicious like most of the Fine Cooking recipes. I'm sorry, I really hate to give a bad review.
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