Frangipane Ripple Chocolate Pound Cake
Serves: 4
Clair Leannon
1 January 1970
Based on User reviews:
39
Spice
63
Sweetness
62
Sourness
43
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
2.333333 cups
Cake Flour (plus more for the pan)2 tsps
Baking Powder1 tsp
Salt1 cup
Sugar1 tsp
Pure Vanilla Extract110 g
Almond Paste1
Egg110 g
Milk Chocolate2 tbsps
Light Corn SyrupDirections:
1
Almond Paste Frangipane: In the bowl of a food processor, blend the almonds, almond paste, and sugar until the nuts are finely ground
2
Add the egg and butter, process until smooth
3
Cover and freeze for 35 minutes
4
Keep refrigerated until ready to use
5
Cake: Place the oven rack in the lower third of the oven and preheat to 350 degrees
6
Remove the frangipane from the refrigerator
7
Grease and lightly flour a 12-cup bundt pan
8
Sift together the cake flour, baking powder, salt and cocoa, set aside
9
Using an electric mixer fitted with the paddle attachment, beat the butter on medium speed until creamy and smooth, about 30 to 45 seconds
10
Add the sugar and beat for 4 to 5 minutes, scraping down the sides of the bowl as needed
11
Add the eggs one at a time, beating well after each addition
12
Add vanilla
13
On low speed, add the dry ingredients alternately with the milk in 3 additions, beginning and ending with the dry ingredients
14
Scrape down the sides of the bowl as needed
15
Spoon about 2 cups of the batter into the prepared pan, spreading evenly
16
Spoon half the frangipane filling in dollops over the center of the batter
17
Spread the filling evenly over the batter, avoiding the center tube and the sides of the pan
18
Spoon about 1 1/2 cups of the batter evenly over the filling and spoon the remaining frangipane over the batter
19
Spoon the remaining batter over the filling
20
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
21
Transfer the cake to a cooling rack and cool upright for 15 to 20 minutes
22
Invert the cake and cool completely on a wire rack
23
Garnish with Chocolate Bow
24
Chocolate Bow: In the top of a double boiler, melt the chocolate
25
Let cool 10 to 15 minutes and blend in the corn syrup
26
Form the mixture into a ball
27
Wrap in plastic wrap and let set overnight at room temperature
28
Roll out between sheets of waxed paper
29
Cut strips with a pastry cutter and form a ribbon
30
Use spools of thread covered in waxed paper to support the bow
31
Refrigerate until ready to use