The best delicious Frangipane Ripple Chocolate Pound Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Frangipane Ripple Chocolate Pound Cake recipe today!
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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Frangipane Ripple Chocolate Pound Cake.
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ALMOND PASTE FRANGIPANE
1/3 c Blanched almonds; sliced
4 oz Almond paste
1 Egg
2 oz Unsalted butter; room
-temperature
CHOCOLATE POUND CAKE
2 /3 cups cake flour; ?plus
-more for the
; pan
2 ts 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 ts Pure vanilla extract
1 c Whole milk; room temperature
CHOCOLATE BOW
4 oz Milk chocolate
2 tb Light corn syrup
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.
Yields
1 servings
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