Ingredients
8 ounces unsweetened chocolate
2 sticks sweet butter
5 eggs (large or extra large)
1 tablespoon vanilla
2 1/2 tablespoons dry instant espresso or other powdered (not granular) instant coffee
8 ounces chopped walnuts
1 2/3 cup flour
3 3/4 cup granulated sugar
1/4 teaspoon salt
1 tablespoon almond extract
Preparation
Pre-heat oven to 425 degrees.
Prepare 13x9x2 pan by, inverting pan and molding aluminum foil over bottom, then put this foil inside, greased foil. Melt chocolate and butter together in a small pan. Remove from heat and cool.
In a large bowl, beat eggs, vanilla, almond extract, salt, espresso and sugar at a high speed for 10 minutes. On low speed add chocolate and beat only until mixed. Add flour and again beat until only mixed. Stir in nuts. Put in pan and smooth top.
Bake for 35 minutes.
Cool 6-8 hours before cutting.
