5 oz LCC Unsweetened Chocolate
4 eggs
1/4 tsp almond extract
1 tbsp instant coffee
1 C sifted all-purpose flour
5 oz sweet butter
1 tsp vanilla extract
1/2 tsp salt
2 C granulated sugar
10 oz chopped walnuts
Preheat over 425°. Place chocolate and butter in double boiler over medium heat. Cover until melted, stirring occasionally with wire whisk. Stir in coffee to dissolve. Remove from double boiler and allow to cool slightly, uncovered.
In separate bowl, beat eggs and salt together until slightly fluffy. Gradually add in sugar, beating at medium-high speed for 15 minutes.
Stir vanilla and almond extract into chocolate mixture. On low speed, add this mixture to the eggs. Beat just enough to blend. Next add flour, still beating just enough to blend ingredients. Fold in the nuts, spread evenly in baking pan.
Put in oven and reduce to 400°. Bake 20 to 22 minutes or until toothpick gently inserted comes out barely clean. Do not overbake. Cool and cut.