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Frangipane Ripple Chocolate Pound Cake

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CATEGORY CUISINE TAG YIELD
Eggs, Dairy Dutch Clprime2 1 Servings

INGREDIENTS

1/3 c Blanched almonds, sliced
4 oz Almond paste
1 Egg
2 oz Unsalted butter, room
temperature
2 /3 cups cake flour, ¥plus
more for the
pan
2 t Baking powder
1 /4 teaspoons salt
3 /4 cups unsweetened Dutch-
Processed cocoa powder
10 oz Unsalted butter, room
temperature
plus more for the
pan
2 c Sugar
3 Eggs, room temperature
1 t Pure vanilla extract
1 c Whole milk, room temperature
4 oz Milk chocolate
2 T Light corn syrup

INSTRUCTIONS

In the bowl of a food processor, blend the almonds, almond paste, and
sugar until the nuts are finely ground. Add the egg and butter,
process until smooth. Cover and freeze for 35 minutes. Keep
refrigerated until ready to use.  CHOCOLATE POUND CAKE:  Place the oven
rack in the lower third of the oven and preheat to 350  degrees. Remove
the frangipane from the refrigerator. Grease and  lightly flour a
12-cup bundt pan. Sift together the cake flour,  baking powder, salt,
and cocoa, set aside. Using an electric mixer  fitted with the paddle
attachment, beat the butter on medium speed  until creamy and smooth,
about 30 to 45 seconds. Add the sugar and  beat for 4 to 5 minutes,
scraping down the sides of the bowl as  needed. Add the eggs one at a
time, beating well after each addition.  Add vanilla. On low speed, add
the dry ingredients alternately with  the milk in three additions,
beginning and ending with the dry  ingredients. Scrape down the sides
of the bowl as needed. Spoon about  2 cups of the batter into the
prepared pan, spreading evenly. Spoon  half the frangipane filling in
dollops over the center of the batter.  Spread the filling evenly over
the batter, avoiding the center tube  and the sides of the pan. Spoon
about 1 1 /2 cups of the batter evenl  y over the filling and spoon the
remaining frangipane over the  batter. Spoon the remaining batter over
the filling. Bake until the  cake springs back lightly when touched in
the center and just begins  to pull away from the sides of the pan,
about 60 to 65 minutes.  Transfer the cake to a cooling rack and cool
upright for 15 to 20  minutes. Invert the cake and cool completely on a
wire rack. Garnish  with Chocolate Bow.  CHOCOLATE BOW:  In the top of
a double boiler, melt the chocolate. Let cool 10 to 15  minutes and
blend in the corn syrup. Form the mixture into a ball.  Wrap in plastic
wrap and let set overnight at room temperature. Roll  out between
sheets of wax paper. Cut strips with a pastry cutter and  form a
ribbon. Use spools of thread covered in wax paper to support  the bow.
Refrigerate until ready to use.  Converted by MC_Buster.  Per serving:
5904 Calories (kcal); 393g Total Fat; (58% calories from  fat); 61g
Protein; 577g Carbohydrate; 1551mg Cholesterol; 1516mg  Sodium Food
Exchanges: 4 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable;  0 Fruit; 76
Fat; 33 1/2 Other Carbohydrates  Recipe by: COOKING LIVE PRIMETIME SHOW
#CPOO51  Converted by MM_Buster v2.0n.

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