Post by whisperingpass on Jul 13, 2005 18:06:03 GMT -6
Chocolate Raspberry Bundt Cake
Serves 12
2/3 cup unsalted butter, softened
1 1/2 cups granulated sugar
2 eggs, room temperature
1 teaspoon almond extract
16 ounces sour cream
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 teaspoons cinnamon
1 1/2 teaspoons baking soda
1 teaspoon salt
1/2 cup finely ground toasted almonds
3/4 cup raspberry preserves
Whipped cream and fresh raspberries for garnish
Preheat oven to 350 degrees.
Thoroughly butter a 10-inch tube to 12-cup Bundt (fluted) pan, even if it has a nonstick finish, and include all the crannies of the fluting and the center post.
Dust with flour and set aside.
Cream the butter and sugar until light and fluffy, about 4 to 5 minutes.
Add the eggs, one at a time, scraping sides of bowl to incorporate each entirely.
Add the almond extract and then the sour cream.
Sift together the flour, cocoa powder, cinnamon, baking soda and salt.
Add the ground almonds.
Using the low speed of a mixer, beat the flour mixture into the butter mixture.
Fill the prepared pan with half of the batter.
Drop the raspberry preserves on the batter, taking care not to let preserves touch the sides of the pan. Make a little depression in the middle of the batter for the preserves.
Bake at 350 degrees for 50 minutes or until a toothpick inserted in the outside circumference of the cake away from the preserves comes out clean.
Run a knife around the edges to loosen cake.
Cool cake completely in pan before turning out onto serving plate.
Glaze with Chocolate Glaze.
Garnish with whipped cream and fresh raspberries.
Note: this is more than enough glaze for the cake with lots left over.
Chocolate Glaze
1/4 cup water
1/4 cup light corn syrup
2/3 cup sugar
2 tablespoons raspberry or almond flavored liqueur
6 ounces semisweet chocolate, coarsely chopped
Heat the water, corn syrup and sugar to boil to dissolve.
Stir in chocolate and liqueur.
Let the mixture rest, stirring occasionally, until chocolate is dissolved and incorporated into the glaze.
Let glaze cool slightly to thicken before using.
Serves 12
2/3 cup unsalted butter, softened
1 1/2 cups granulated sugar
2 eggs, room temperature
1 teaspoon almond extract
16 ounces sour cream
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 teaspoons cinnamon
1 1/2 teaspoons baking soda
1 teaspoon salt
1/2 cup finely ground toasted almonds
3/4 cup raspberry preserves
Whipped cream and fresh raspberries for garnish
Preheat oven to 350 degrees.
Thoroughly butter a 10-inch tube to 12-cup Bundt (fluted) pan, even if it has a nonstick finish, and include all the crannies of the fluting and the center post.
Dust with flour and set aside.
Cream the butter and sugar until light and fluffy, about 4 to 5 minutes.
Add the eggs, one at a time, scraping sides of bowl to incorporate each entirely.
Add the almond extract and then the sour cream.
Sift together the flour, cocoa powder, cinnamon, baking soda and salt.
Add the ground almonds.
Using the low speed of a mixer, beat the flour mixture into the butter mixture.
Fill the prepared pan with half of the batter.
Drop the raspberry preserves on the batter, taking care not to let preserves touch the sides of the pan. Make a little depression in the middle of the batter for the preserves.
Bake at 350 degrees for 50 minutes or until a toothpick inserted in the outside circumference of the cake away from the preserves comes out clean.
Run a knife around the edges to loosen cake.
Cool cake completely in pan before turning out onto serving plate.
Glaze with Chocolate Glaze.
Garnish with whipped cream and fresh raspberries.
Note: this is more than enough glaze for the cake with lots left over.
Chocolate Glaze
1/4 cup water
1/4 cup light corn syrup
2/3 cup sugar
2 tablespoons raspberry or almond flavored liqueur
6 ounces semisweet chocolate, coarsely chopped
Heat the water, corn syrup and sugar to boil to dissolve.
Stir in chocolate and liqueur.
Let the mixture rest, stirring occasionally, until chocolate is dissolved and incorporated into the glaze.
Let glaze cool slightly to thicken before using.