Hi! :) Reading advice throughout reviews, each baker, of course, will have different results. 65 mins w/ my oven. Taking almond out, replacing with vanilla actually makes this an "ordinary" chocolate cake. That hint of almond, a note of "what IS that special, wonderful flavor" is part of what makes this cake unique. The almond also brings out the chocolate flavor even more. And much depends on the pan you use, I bake in a copper bundt pan, required just a light spray of canola (Pam equivalent), each time I've made it, slips right out without a crumb left in the pan...it absolutely "falls" as it sets/cools the first 10 minutes. As others mentioned, this is part of what gives it dense, chocolatey yumminess. I've made it (by request) many times. Each time, perfect results after following the recipe exactly. I've never had extra batter, makes the perfect amount for a 10 inch bundt pan. For bakers without a lifetime of experience, advice to "mix chocolate chips with flour" could ruin the recipe if the reason and method is not understood. I use a sieve or colander (depending on size of holes so chips don't fall through)...chips or other additions (such as heavy choc chips or fruit etc) tend to sink to the bottom (like blueberries in muffins) a light coating of flour keeps chips etc, distributed evenly throughout the batter. You don't want to "mix" with flour, additional flour would alter the final result. I suggest as little additional flour as possible, sieve works great:) Enjoy!
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Hi! :) Reading advice throughout reviews, each baker, of course, will have different results....