Frangipane Ripple Chocolate Pound Cake

1 servings

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Frangipane Ripple Chocolate Pound Cake Ingredients

ALMOND PASTE FRANGIPANE	Processed cocoa powder
1/3 c Blanched almonds; sliced	10 oz Unsalted butter; room
4 oz Almond paste	; plus more for the
1 Egg	; pan
2 oz Unsalted butter; room	2 c Sugar
CHOCOLATE POUND CAKE	3 Eggs; room temperature
2 /3 cups cake flour; ?plus	1 ts Pure vanilla extract
; pan	1 c Whole milk; room temperature
2 ts Baking powder	CHOCOLATE BOW
1 /4 teaspoons salt	4 oz Milk chocolate
3 /4 cups unsweetened Dutch-	2 tb Light corn syrup

Instructions for Frangipane Ripple Chocolate Pound Cake

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.

Main Ingredient: CakeCuisine: Uncategorized