Double Chocolate Diversion Cake

Crust:
1 cup all-purpose flour
1/4 cup ground almonds
2 tbsp. brown sugar
1/4 tsp. salt
1/2 stick unsalted butter, softened
1 tbsp. cold water

Chocolate Layer:
2/3 cup semi-sweet chocolate chips
1/2 stick unsalted butter
1/4 cup brown sugar, firmly packed
1/4 tsp. ground cinnamon
1/3 cup all-purpose flour
1 egg
1/2 tsp. vanilla

White Chocolate Layer:
4 oz. white baking bar, chopped
1/2 stick unsalted butter
1/3 cup sugar
2 eggs
3 oz. cream cheese, softened
2 tbsp. flour
1 tsp. vanilla extract
1/3 cup sliced almonds

Glaze:
2 tbsp. semi-sweet chocolate chips
1 tsp. oil

Directions:

1. Preheat the oven to 375°F.

2. Crust:
In a large bowl combine the flour, almonds, sugar and saltand mix well. Cut in the butter and add water, stirring just until dry ingredients are moistened and the mixture forms a ball when lightly pressed together. Press into the bottom of a 9 or 10-inch tart pan with a removable bottom.

3. Chocolate Layer:
In a small saucepan over low heat, melt chocolate chips and butter, stirring constantly until smooth. Remove from heat. Stir in the flour, sugar and cinnamon and mix well. Add the egg and vanilla; beat well. Spread over crust.

4. White Chocolate Layer:
In a small saucepan over very low heat, melt white chocolate and butter, stirring constantly until smooth. Cool slightly. In a small bowl, beat sugar, eggs, cheese, flour and vanilla at medium speed until smooth (about 2 minutes). Stir in the melted chocolate mixture and beat at high speed for 1 minute. Pour over filling in pan; sprinkle with sliced almonds.

5. Bake on the bottom rack of the oven for 25 to 30 minutes or until light golden brown. Cool on a rack. Run a knife around the sides of the pan to loosen; remove sides of pan.

6. Glaze:
In a small saucepan over low heat, melt the chips with the oil stirring constantly until smooth. Drizzle over tart.

User Reviews:

The recipe takes awhile to make but it's delicious and yields a good amount of portions.. Servings should be relatively small, as this dessert is pretty rich.. (well... unless you're a chocoholic like me.. :D) It didn't seem as rich after sitting in the fridge overnight..

The almonds add a nice (and subtle) taste!

Submitted by NivenHuH on December 07, 2003

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