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Ингредиенты
- 1/3 c. Blanched almonds, sliced
- 4 ounce Almond paste
- 1 x Egg
- 2 ounce Unsalted butter, room temperature
- 2 x /3 c. cake flour, plus more for the pan
- 2 tsp Baking pwdr
- 1 x /4 tsp. salt
- 3 x /4 c. unsweetened Dutch- Processed cocoa pwdr
- 10 ounce Unsalted butter, room temperature, plus more for the pan
- 2 c. Sugar
- 3 x Large eggs, room temperature
- 1 tsp Pure vanilla extract
- 1 c. Whole lowfat milk, room temperature
- 4 ounce Lowfat milk chocolate
- 2 Tbsp. Light corn syrup
Инструкции
- In the bowl of a food processor, blend the almonds, almond paste, and sugar till the nuts are finely grnd. Add in the egg and butter, process till smooth. Cover and freeze for 35 min. Keep refrigerated till ready to use.
- CHOCOLATE Lb. CAKE:Place the oven rack in the lower third of the oven and preheat to 350 degrees. Remove the frangipane from the refrigerator. Grease and lightly flour a 12-c. bundt pan. Sift together the cake flour, baking pwdr, salt, and cocoa, set aside. Using an electric mixer fitted with the paddle attachment, beat the butter on medium speed till creamy and smooth, about 30 to 45 seconds. Add in the sugar and beat for 4 to 5 min, scraping down the sides of the bowl as needed. Add in the Large eggs one at a time, beating well after each addition. Add in vanilla. On low speed, add in the dry ingredients alternately with the lowfat milk in three additions, beginning and ending with the dry ingredients. Scrape down the sides of the bowl as needed. Spoon about 2 c. of the batter into the prepared pan, spreading proportionately. Spoon half the frangipane filling in dollops over the center of the batter. Spread the filling proportionately over the batter, avoiding the center tube and the sides of the pan. Spoon about 1 1 /2 c. of the batter evenl y over the filling and spoon the remaining frangipane over the batter. Spoon the remaining batter over the filling. Bake till the cake springs back lightly when touched in the center and just begins to pull away from the sides of the pan, about 60 to 65 min. Transfer the cake to a cooling rack and cold upright for 15 to 20 min. Invert the cake and cold completely on a wire rack. Garnish with Chocolate Bow.
- CHOCOLATE BOW:In the top of a double boiler, heat the chocolate. Let cold 10 to 15 min and blend in the corn syrup. Form the mix into a ball. Wrap in plastic wrap and let set overnight at room temperature. Roll out between sheets of wax paper. Cut strips with a pastry cutter and form a ribbon. Use spools of thread covered in wax paper to support the bow. Chill till ready to use.
