Chocolate Surprise Cake
Source of Recipe
net
List of Ingredients
Chocolate Surprise Cake
Filling
6 ounces (6 squares) semisweet chocolate, coarsely chopped
1 ounce (1 square) unsweetened chocolate, coarsely chopped
3 tablespoons black coffee
3 tablespoons heavy cream
2 tablespoons light corn syrup
Cake
2 cups whole almonds or hazelnuts, toasted and skins removed (about 8 ounces)
1 cup granulated sugar
1 3/4 cups all-purpose flour
1 1/4 teaspoons baking powder
1/2 teaspoon salt
3/4 cup sour cream
1 tablespoon dark rum or rum extract
2 teaspoons vanilla extract or almond extract
3/4 cup (1 1/2 sticks) butter, softened
2 large egg yolks
1 large egg
Garnish
Confectioners’ sugar
Recipe
1. Preheat oven to 350° F. Grease a 10-inch tube pan.
2. To prepare filling, in a small saucepan, heat chocolate, coffee, cream, and corn syrup over low heat, stirring frequently, until chocolate melts and mixture is smooth. Remove pan from heat.
3. To prepare cake, in a blender or food processor fitted with the metal blade, process 1/2 cup nuts until coarsely chopped. Set aside. Process remaining nuts and 1/2 cup sugar until paste-like.
4. Sift together flour, baking powder, and salt. Mix together sour cream, rum, and vanilla.
5. Beat together butter and remaining sugar at high speed until light and fluffy. Beat in nut paste. At medium speed, beat in egg yolks and egg, 1 at a time, beating well after each addition.
6. At low speed, alternately beat flour mixture and sour cream mixture into egg mixture until combined. Fold in chopped nuts.
7. Spread batter in prepared pan; smooth top. Using a large spoon, make a trench, 1/2 inch deep and 1 1/2 inches wide, in middle of batter. Spoon filling into trench.
8. Bake cake until a toothpick inserted near the center comes out clean, 45 minutes. Transfer pan to a wire rack to cool for 30 minutes. Loosen cake by running a metal spatula around sides of pan. Turn cake out onto rack to cool completely. Dust with confectioners’ sugar.
Recipe
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