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Chocolate Almond Pound Cake

Source of Recipe


From "Chocolate Chocolate" by Lisa Yockelson






List of Ingredients



• -- Chocolate Chip-Almond Batter --
  
• 2-1/2 cups bleached all-purpose flour
  
• 1/2 cup cake flour
  
• 1/2 tsp baking soda
  
• 1 tsp salt
  
• 1/4 cup ground almonds
  
• 2-1/4 cups miniature semisweet chocolate chips
  
• 1 cup (2 sticks) unsalted butter, softened
  
• 3 cups sugar
  
• 5 large eggs
  
• 2 tsp vanilla extract
  
• 1 tsp almond extract
  
• 1 cup sour cream
  
• .
  
• -- Finishing Glaze --
  
• 1/3 cup chocolate liqueur
  
• 1/3 cup granulated sugar
  
• 1/4 tsp vanilla extract
  






Instructions



1. Preheat oven to 325° F. Spray a 10-inch Bundt pan with nonstick spray.
   
   
2. Sift all-purpose flour, cake flour, baking soda and salt into large bowl. Whisk in ground almonds. In small bowl, toss chocolate chips with 4 teaspoons of the flour mixture.
   
   
3. Cream butter in large bowl of electric mixer on moderate speed for 3 minutes. Add sugar in three additions, beating 1 minute after each portion is added. Add eggs, one at a time, beating 30 to 45 seconds after each. Blend in vanilla and almond extracts. On low speed, alternately add sifted mixture in three additions with sour cream in two additions. Scrape down sides of bowl frequently. Stir in chocolate chips.
   
   
4. Spoon batter into prepared pan. Smooth top with rubber spatula. Bake 1 hour and 15 minutes to 1 hour and 20 minutes, or until risen, set, and a toothpick inserted in cake withdraws clean. Cake will pull away slightly from sides of pan. Cool in pan on rack 10 minutes before inverting onto another rack.
   
   
5. To make glaze: In small, nonreactive bowl, stir together chocolate liqueur, sugar and vanilla extract. Let stand at least 10 minutes and up to 1 hour. Sugar will settle to bottom of bowl; when applying mixture, make sure to dip, dunk and sweep pastry brush into sugary bottom. Brush glaze over top and sides of cooled cake, using a soft pastry brush. Cool completely. Store in an airtight cake keeper. (Will keep for 2 days.)
   
   Serves 16