Key Ingredients
Ingredients
- ●2 1/2 cups all-purpose flour
- ●1/2 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
- ●1/2 teaspoon salt
- ●3 cups granulated sugar
- ●1 1/2 cups (3 sticks) butter, melted
- ●4 large eggs
- ●1 tablespoon vanilla extract
- ●2 to 3 teaspoons almond extract
- ●1/4 cup seedless raspberry jam
- ●1/2 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels
- ●3/4 cup sliced almonds, divided
Make It
Step 1
Preheat oven to 300° F. Grease 9-inch springform pan. Line bottom of pan with wax paper. Grease wax paper.
Step 2
Sift together flour, cocoa and salt into medium bowl. Combine sugar and butter in large mixer bowl on low until blended. Add eggs, one at a time, beating well after each addition. Add the almond and vanilla extracts; beat until smooth. Pour into prepared pan, reserving about 1/3 of the batter. Carefully smooth a thin layer of the raspberry jam over the batter in pan. Top with morsels and 1/2 cup of the sliced almonds. Carefully cover with the remaining batter. Sprinkle batter with remaining 1/4 cup of almonds.
Step 3
Bake for 1 hour 45 minutes to 2 hours or until wooden pick inserted near center comes out clean. Cool completely in pan on wire rack. Remove side of springform pan.
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