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Name: Frangipane Ripple Chocolate Pound Cake
Prep time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: ; pan; 2 ts Baking Powder; 2 tb Light corn syrup; ; plus more for the; 2 oz Unsalted butter; room; CHOCOLATE BOW; 2 c Sugar; CHOCOLATE POUND CAKE; Processed cocoa powder; 3 Eggs; room temperature; 3 /4 cups unsweetened Dutch-; 10 oz Unsalted butter; room; 1 Egg; 1 /4 teaspoons salt; ALMOND PASTE FRANGIPANE; 1/3 c Blanched almonds; sliced; 4 oz Almond paste; ; pan; 2 /3 cups cake flour; ?plus; 1 ts Pure vanilla extract; 1 c Whole milk; room temperature; 4 oz Milk chocolate

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INGREDIENTS

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

Servings

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. 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.

NOTES

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Frangipane Ripple Chocolate Pound Cake

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

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.        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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Nutrition

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Serving Size: 1 Serving (1840g)
Recipe Makes: 1 servings

Calories: 5881
Calories from Fat: 627 (11%)

Amt Per Serving		% DV

	Total Fat 69.7g	93 %
	Saturated Fat 25.3g	126 %
	Monounsaturated Fat 30.4g
	Polyunsanturated Fat 8.8g
Cholesterol 237.3mg		73 %
Sodium 901.8mg		31 %
Potassium 870.5mg		23 %
Total Carbohydrate 1331.8g		392 %
	Dietary Fiber 9.3g	37 %
	Sugars, other 1322.6g
Protein 25.1g		36 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 5881

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