Chocolate Butterschnapps Cake

Ingredients

• Servings: 1
• 3 (1 ounce) squares unsweetened chocolate
• 6 tablespoons butter
• 2 eggs
• 1 1/3 cups white sugar
• 3/4 cup all-purpose flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup butterscotch schnapps, divided
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1/4 cup semisweet chocolate chips
• 1/2 cup butterscotch chips
• 1/4 cup slivered almonds
• 1 cup heavy whipping cream
• 2 cups semisweet chocolate chips
• 2 tablespoons amaretto liqueur

Recipe

• melt unsweetened chocolate and butter or margarine in the top of a double boiler or in a bowl in the microwave. stir until smooth. set aside to cool.
• in a large bowl, beat eggs well. gradually add sugar, and beat until fluffy. add cooled chocolate mixture slowly; mix well. stir in 1/4 cup schnapps, almond extract, and vanilla. briefly stir together flour, baking powder, and salt; gradually add flour mixture to chocolate mixture. mix only to combine. stir in chips with spatula. divide batter into two greased and floured, 8 inch, round cake pans.
• bake at 350 degrees f (175 degrees c) for 20 to 25 minutes, or until the cake tests done. cool for 10 minutes in the pans.
• meanwhile, bring the cream to a boil in a medium saucepan. remove from heat, and stir in 12 ounces chocolate chips. cover, and let stand 10 minutes. remove lid, and stir in amaretto.
• remove layers from pans. brush with remaining schnapps. place one layer on a serving plate. pour 1/3 of the glaze over the layer, and then place the second layer over the first. pour remaining glaze over the whole cake. decorate with slivered almonds.