Chocolate Almond Poundcake Recipes

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CHOCOLATE POUND CAKE



Chocolate Pound Cake image

A deeply chocolate, moist and tender Chocolate Pound Cake recipe perfect for any family celebration or party.

Provided by Jocelyn Delk Adams

Categories     Dessert

Time 1h20m

Number Of Ingredients 10

3 cups all-purpose flour
2 1/4 cups sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 1/2 cups milk
1 cup butter (softened)
6 ounces unsweetened chocolate (melted and cooled)
4 large eggs
1 teaspoon vanilla

Steps:

  • Grease and lightly flour a 10-inch tube pan. Set pan aside.
  • In a very large mixing bowl combine flour, sugar, baking powder, baking soda, and salt. Add milk, butter, and cooled chocolate. Beat with an electric mixer on low to medium speed until combined. Beat on medium speed for 2 minutes. Add eggs, vanilla, and almond extract. Beat 2 minutes more. Pour batter into the prepared pan, spreading evenly. Use a knife to cut a zigzag pattern through batter to break up any large air bubbles.
  • Bake in a 350 degree F for 1 hour or until a wooden toothpick inserted in center comes out clean. Cool in pan on a wire rack for 20 minutes. Remove cake from pan. Cool completely on a wire rack.

Nutrition Facts : Calories 313 kcal, Carbohydrate 41 g, Protein 5 g, Fat 15 g, SaturatedFat 9 g, Cholesterol 64 mg, Sodium 224 mg, Fiber 1 g, Sugar 24 g, ServingSize 1 serving

MARBLEIZED ALMOND POUND CAKE



Marbleized Almond Pound Cake image

Provided by Food Network

Categories     dessert

Yield 2 pound cakes

Number Of Ingredients 22

Butter and flour for loaf pans
1 1/2 sticks softened unsalted butter, at room temperature
1 2/3 cups sugar
1/2 cup almond paste
5 egg yolks
1 teaspoon vanilla
12 large egg whites
Pinch salt
3 cups sifted flour
3 ounces semi-sweet chocolate, melted
1/2 cup almond paste
1/2 teaspoon grated orange zest
1 cup whipped cream or sour cream
Slices of almond pound cake
Liqueur like Kirsch to taste
Sugared fruit like berries or kiwi, peaches, plums to taste
1 cup whipped cream
1 cup sifted dark unsweetened cocoa
2/3 cup heavy cream
1/3 cup unsalted butter
1 1/3 cups sugar
1 teaspoon vanilla

Steps:

  • Butter and flour 2 (9 x 5 x 3-inch) loaf pans and set aside. Preheat the oven to 350 degrees.
  • With an electric mixer cream the butter with 1/4 cup of the sugar and beat until it looks light and fluffy. Add the almond paste a bit at a time and continue to beat until the mixture looks light and fluffy. Add the yolks, 1 at a time, beating well after each addition, then beat in the vanilla.
  • Beat the egg whites with a pinch of salt until soft peaks form. Add the remaining sugar, a tablespoonful at a time, until the egg whites are stiff but not dry. Fold one quarter of the beaten whites into the butter/almond paste mixture, then fold that lightened mixture back into the remaining egg whites, sprinkling and adding in flour as you fold. Add melted chocolate, cutting through the batter with rubber spatula to marble the batter. Pour the batter into the prepared loaf pans and bake for 1 hour and 15 minutes or until a cake tester comes out clean when inserted in the middle of the cake; the cakes should be golden brown and pull away from sides of the pan. Let them set in the loaf pans for 15 minutes. Run a sharp knife around the edges and loosen the cakes onto a rack to cool completely.
  • Take remaining almond paste from can, stir in the grated orange zest and some whipped cream or even sour cream to make the mixture looser; fold in remaining whipped cream and use as a topping with sliced and sugared strawberries or raspberries.
  • Layer some cake slices in the bottom of a loaf pan; sprinkle with liqueur and top with fruit and whipped cream. Repeat with another layer at least, ending with cake on top. Cover and refrigerate until cake is moistened.
  • Combine cocoa, heavy cream, butter and sugar in a saucepan. Over low heat cook, stirring constantly, until smooth and thick, about 5 minutes. Remove from heat, add vanilla. Drizzle glaze over slices of almond cake topped with ice cream. Store remaining glaze in covered jar, in the refrigerator for several weeks; reheat to boiling before reusing.
  • Yield: about 3 1/2 cups

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