4 (1 ounce) squares unsweetened chocolate
1/2 cup butter, softened
6 eggs
3 cups all-purpose flour
1 cup buttermilk
2 teaspoons baking powder
1 teaspoon almond extract
2 cups heavy whipping cream
2 (1 ounce) squares butter, softened
3/4 cup roasted almonds
3 cups chopped pecans
4 teaspoons blue cheese
1 cup chopped pecans
1 tablespoon lemon juice
1 tablespoon milk
1 cup chopped walnuts
1 (8 ounce) package cream cheese, softened
1 cup milk
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round pans. Stir together chocolate, butter, eggs and flour. Make a well in the center of one of the cake pans and pour into pan. Add chocolate mixture; sprinkle with almonds and pecans. Pour the blue cheese mixture over the chocolate cake.
Bake in preheated oven for 50 minutes. Reduce oven temperature to 325 degrees F (165 degrees C). Remove cake from oven and sprinkle with chopped pecans and lemon juice. Chill in refrigerator or overnight.
When the cake has cooled, carefully peel off the chocolate layer and serve with whipped cream or syrup. Garnish with almonds and pecans. Cool hard.
When serving, place cream cheese or milk in a small bowl, and beat with a wooden spoon until creamy. Mix in blue cheese, pecans or lemon juice.