Chocolate Almond Bundt Cake
Ingredients
- 2/3 cups (150 mL) almond butter
- 1/3 cup (75 mL) granulated sugar
- 1/3 cup (75 mL) cream cheese, softened
- 3 egg yolks
- 1/3 cup (75 mL) finely chopped toasted almonds
- 2 tbsp (30 mL) all-purpose flour
- Cake:
- 3/4 cups (175 mL) cocoa powder
- 3 oz (90 g) bittersweet chocolate, chopped
- 3/4 cups (175 mL) sour cream
- 3/4 cups (175 mL) unsalted butter, softened
- 1-2/3 cups (400 mL) packed brown sugar
- 1-1/2 tsp (7 mL) vanilla extract
- 1/2 tsp (2 mL) almond extract
- 2 eggs
- 1-3/4 cups (425 mL) all-purpose flour
- 1-1/2 tsp (7 mL) baking soda
- 1/2 tsp (2 mL) salt
- Glaze:
- 3/4 cups (175 mL) icing sugar
- 2 tbsp (30 mL) (approx) almond liqueur, such as amaretto, or 1-3/4 tbsp/25 mL milk mixed with 1/4 tsp/1 mL almond extract
- 2 tbsp (30 mL) toasted sliced almonds
Preparation
Beat together almond butter, sugar, cream cheese and egg yolks; stir in almonds and flour to make almond filling. Set aside.
Cake: In heatproof bowl, whisk together cocoa powder and 3/4 cup/175 mL boiling water; whisk in chocolate until smooth. Whisk in sour cream; set aside.
In large bowl, beat butter and sugar until fluffy; beat in vanilla and almond extracts. One at a time, beat in eggs. In separate bowl, whisk together flour, baking soda and salt; stir into butter mixture alternately with cocoa mixture, making 3 additions of dry ingredients and 2 of wet to make batter.
Spoon slightly more than half of the batter into well greased 10-inch/3 L Bundt pan. Divide almond filling into quarters; between hands, roll each into 1-1/4-inch/3 cm diameter cylinders. Place on batter, end-to-end, to make ring around centre. Spoon remaining batter over top; smooth surface then lightly tap pan on counter.
Bake in centre of 350F/180C oven until just firm to the touch and tester inserted in centre comes out clean, about 50 minutes. Let cool in pan on rack for about 5 minutes. Carefully run knife around edge of pan; invert rack over pan, then unmould and let cool on rack.
Glaze: Stir icing sugar with liqueur until smooth, adding a little more liqueur if necessary to make just pourable. Spoon over top of cake, letting drizzle down sides; sprinkle with almond slices.
Makes 12 servings.
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