---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Chocolate Cake with Chocolate Almond Brittle
  Categories: Cakes, Chocolate
       Yield: 10 servings
  
       8 oz Bittersweet or semisweet
            Chocolate; chopped
     1/4 c  Sliced almonds; toasted
            Cake:
      12 oz Bittersweet or semisweet
            Chocolate; chopped
     3/4 c  Unsalted butter; room temp
     2/3 c  Sugar
       1 tb Cornstarch
       2 ts Instant espresso powder
     1/8 ts Salt
       6 lg Eggs; separated
  
   For Brittle:  Line 13x9x2-inch baking pan with foil. Melt
   chocolate in top of double boiler over simmering water,
   stirring until smooth.  Pour chocolate into prepared pan;
   spread evenly. Sprinkle almonds over chocolate.
   Refrigerate until chocolate sets, about 30 minutes.  Break
   brittle into irregular shapes.
   For Cake:  Preheat oven to 350 degrees.  Butter
   9-inch-diameter springform pan with 2-3/4-inch-high sides.
   Line bottom with parchment.  Wrap ouside of pan with foil.
   Melt chocolate in top of double boiler over simmering
   water, stirring until smooth.  Set aside to cool.
   Using elecric mixer, beat butter and 1/3 cup sugar in large
   bowl to blend. Mix in cornstarch, espresso powder and salt.
   Beat in egg yolds, 1 at a time.  Mix in melted chocolate.
   Using clean dry beaters, beat egg whites in another large
   bowl with 1/3 cup sugar until stiff but not dry.  Fold
   whites into chocolate mixture in 2 additions. Transfer to
   prepared pan. Bake cake until set and tester inserted into
   center comes out with moist crumbs attached, about 50
   minutes.  Cool cake completely on rack (cake may fall and
   appear cracked).  Refrigerate until well chilled, about 4
   hours.
   Preheat oven to 300 degrees.  Bake cake uncovered just
   until warm, about 20 minutes.  Cut around cake to loosen.
   Release pan sides.  Cut warm cake into wedges.  Garnish
   with pieces of brittle and serve.
  
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