FRANGIPANE RIPPLE CHOCOLATE POUND CAKE
Provided by Food Network
Number Of Ingredients 18
Steps:
- Almond Paste Frangipane: 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.
- 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 3 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 evenly 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 waxed paper. Cut strips with a pastry cutter and form a ribbon. Use spools of thread covered in waxed paper to support the bow. Refrigerate until ready to use.
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Eaymin Islam
[email protected]I'm drooling just looking at this cake.
Itß kamarizer Mashives
[email protected]This cake is a work of art.
Md Rahamat
[email protected]I love chocolate and frangipane. This cake is the best of both worlds.
kelvin chileshe
[email protected]This cake looks amazing!
Ayesha Wali
[email protected]Can't wait to try this recipe.
Makhsen Saidy
[email protected]This cake is on my to-bake list.
ZohIabmalik Malik
[email protected]I'm going to make this cake for my next party. Thanks for sharing the recipe!
Savannah Walton
[email protected]Chocolate and frangipane? Yes, please!
Matrix Survivor
[email protected]This cake looks delicious! I can't wait to try it.
Marwa elomary
[email protected]I've tried making this cake a few times, but I can never get the ripple effect right. Any tips?
Raju Bohara
[email protected]This cake is a bit time-consuming to make, but it's worth the effort. It's so rich and decadent, and the flavors are amazing.
Shannon Tracy
[email protected]I'm not a huge fan of chocolate cake, but this one is an exception. The frangipane filling really elevates it.
Clyde Monroe
[email protected]This cake is so easy to make, and it's always a crowd-pleaser. I love the way the chocolate and frangipane swirl together.
Aziz Begum
[email protected]This cake is absolutely stunning! I made it for a special occasion, and it was the star of the show. The flavors are incredible, and the presentation is top-notch.
Danny The Designer
[email protected]I've made this cake several times now, and it always turns out perfectly. It's so moist and delicious, and the frangipane filling is the perfect touch. I highly recommend it!
Andrew Hunt
[email protected]This cake was a hit at my last party! The combination of chocolate and frangipane is divine, and the ripple effect makes it look extra special. It's definitely a keeper recipe.