Toffee Almond Mousse Cake

From Crystal Farms butter
Prep time: 30 min.
Bake time: 30 min.

3/4 cup toffee chips
1 lb. semisweet chocolate chips
1 cup unsalted butter
8 large eggs (16 oz.)
1/2 teaspoon almond extract
caramel sauce

Heat oven to 350 degrees. Place a roasting pan filled with 1/2 inch hot water in oven. Line 9-inch cake pan with foil (I use a glass pie dish); spray with nonstick cooking spray. Sprinkle toffee chips in bottom of pan. In large saucepan or large glass bowl, melt chocolate and butter together over low heat or in microwave. Stir until smooth; cool 5 minutes. Break eggs into large bowl. Lightly whisk with almond extract until eggs are broken up; slowly whisk in chocolate mixture until well combined. Pour batter into prepared pan. Carefully place pan in waterbath in oven. Bake about 30 minutes or until set around edge but still slightly soft in center. Remove from waterbath; cool on wire rack 30 minutes. Cover and refrigerate at least 2 hours or until chilled. Invert cake onto serving plate; peel off foil. Slice into wedges and serve with warm caramel sauce.

MMMMMMM! Very rich, especially if you accidentally put more chocolate in than called for. I've tried it with dark chocolate but wasn't entirely pleased, so I stick with the semisweet. The caramel sauce adds more than you'd think.