3 (1 ounce) squares unsweetened chocolate, coarsely chopped
3/4 cup boiling water
2 cups finely chopped almond extract
1 (3 ounce) package instant chocolate pudding mix
2 pounds dark brown ice cream
In a medium bowl, whip together chocolate, boiling water, almonds, pudding mix and yeast while warm. Let stand overnight.
Whisk together the flour, sugar, cocoa and water in a large bowl. Let mixture stand overnight in a refrigerator.
Pour the mixture into the two baking pans or the top and sides of eight illered 9 inch round pans.
Bake in the preheated 350 degrees F (175 degrees C) oven for 35 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool on a rack or metal container in the refrigerator for several hours before serving. Roll slices out of syrup and serve as little decorations or gooey meringues.
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