1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1 3/4 cups all-purpose flour
4 large eggs, beaten
1 cup whole milk
1/2 cup sliced almonds
2 1/2 cups bittersweet chocolate chips (200 g)
Butter for greasing
For the glaze
170 g bittersweet chocolate chips
1/2 cup light corn syrup (Karo)
1/4 cup granulated sugar
1/2 cup water
200 g glazed almonds for decorating
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1 3/4 cups all-purpose flour
4 large eggs, beaten
1 cup whole milk
1/2 cup sliced almonds
2 1/2 cups bittersweet chocolate chips (200 g)
Butter for greasing
For the glaze
170 g bittersweet chocolate chips
1/2 cup light corn syrup (Karo)
1/4 cup granulated sugar
1/2 cup water
200 g glazed almonds for decorating
In a large bowl, combine both types of flour and the whole milk
Add the eggs and butter, and mix until smooth
Add the sliced almonds and bittersweet chocolate chips
Pour into a greased 9-inch springform pan
Bake in a preheated oven at 375°F for one hour or until a toothpick inserted in the center comes out clean
Let cool and remove from pan to a large plate
Prepare the glaze
In a medium saucepan, melt all the ingredients over low heat, stirring constantly, until the chocolate is fully melted
Remove from heat, let sit for 10 minutes, then pour over the cake
When cooled, decorate with glazed almonds and serve.
