Skip to main content

Chocolate -frangipane bundt cake (Bundt cake de Chocolate y almendras)





It is impressive at this time the amount of recipes you can find relating to Christmas. No matter what happens Christmas is still great, I go to bed surrounded by books and magazines and sometimes I fall asleep.

Because always take time to see what recipe make, if you would like , the ingredients and all that things. In short it is a process and we are already in mid-November.
I will try to make the best possible recipes and you already know that they are all tested.

This recipe for this Chocolate -frangipane bundt cake I just made it because I love frangipane and was really delicious.
and is a recipe you could make for Christmas too.
I have to say this cake ended quite quickly..


Adapted from : Bake from scratch







Ingredients

1/2 cup (113 grams) unsalted butter
2 cups (480 grams) whole buttermilk or greek yogurt
2 large eggs room temperature
1 tablespoon instant espresso powder
1 1/2 teaspoon vanilla extract
2 cups granulate sugar
2 cups all purpose flour
3/4 cup dutch process cocoa
powder plus more for dusting pan
2 teaspoons baking soda
1 1/4 teaspoons salt divided
1 teaspoon baking powder

Glaze
1 1/2 cups (180 grams confectioners sugar
1/3 cup fresh lemon juice lemon juice 
1/2 teaspoon almond extract

garnish : toasted sliced almonds 

Frangipane
1 cup almond flour 
1/2 cup granulated sugar
1/2 cup (113 grams ) unsalted butter melted and cooled
1 large egg room temperature
1 tablespoon all purpose flour
1 teaspoon almond extract
1/2 teaspoon salt

To make frangipane: In a medium bowl stir together all ingredients until a smooth paste forms. Set aside.



Method


Preheat oven to 350° F (180°c) Grease a 10 cup Bundt pan with butter and dust with cocoa to coat, tapping out excess.

In a small saucepan melt butter over medium heat. Cook stirring constantly until butter turns a little medium brown color and has a nutty aroma. Only about 3 to 4 minutes. Remove from heat.


In the bowl of a stand mixer fitted with the whisk attachment beat browned butter, buttermilk or greek yogurt, eggs,  espresso powder, 1 teaspoon almond extract and vanilla at medium speed until smooth.

In a large bowl whisk together granulated sugar, flour cocoa, baking soda, 1 teaspoon salt and baking powder. With mixer on low speed gradually add sugar mixture to butter mixture beating until smooth. Pour half of batter into a prepared pan smoothing top with a spatula.
Then spoon frangipane paste over batter using the back of a spoon to spread evenly. Top with remaining batter and smooth with spatula.

Bake  ( 350°F / 180°c) until risen and a wooden pick inserted near center comes out clean, about 45 to 50 minutes, rotating pan halfway through baking.
Let cool in pan for 10 minutes.
Remove from pan and let cool completely on a wire rack.

Glaze
In a medium bowl whisk together confectioners sugar,almond extract , lemon fresh juice  and pinch of salt until smooth..
Drizzle glaze over cooked cake . 
Garnish with toasted almonds .


Print recipe here
















Bundt cake de chocolate y almendras




















Labels:

Comments

Post a Comment

Popular posts from this blog

Passion fruit souffle (Souffle de maracuyá)

Also known as grenadilla, passion fruit is a tropical fruit with intensely flavoured slightly sour, yellow juicy pulp. I have to confess that I absolutely love passion fruit (aka maracuya) and in fact you can make desserts, tarts, ice cream, I had not made a soufle but the recipe enchanted me.  Absolutely recommend. I always use frozen maracuya if you do not have fresh maracuya. It freezes very well. Source : BBC Good food Ingredients knob of butter, plus extra for greasing 100 grams caster sugar, plus extra for dusting 4 medium egg ehites 300 grs frozen passion fruit  159 ml ready made custard Heat  oven to 180° c . Put a baking tray on the top  shelf to heat up.Grease 5 or 6 ramekins with butter and dust the insides with caster sugar to coat. Whisk the egg white with a pinch of salt in bowl until stiff.  Add 2 tablespoon of the sugar and whisk for 30 seconds more until thick and glossy. In a separate bowl, scoop 200 grams from frozen passion into the custard, ...
Post a Comment
Read more

Everyday Pear Cake (Mimi Thorrison) (Cake de peras)

When I was looking for this recipe Mimi say " A lot of my cooking is based on abundance, on what's most in season" Sometimes happens me, I choose my recipes when I have a lot of someones or really ripe  fruits . I made this pear cake with some pears really ripe and waiting by new fruits in this new spring ... Source : French country cooking by Mimi Thorrison Azahar Orange tree Ingredients 3 large eggs 1 cup granulated sugar  1 1/4 cup all purpose flour 1/2 cup cornflour (cornstarch) 1 teaspoon baking powder pinch of salt 1 teaspoon vanilla extract 6 tablespoons butter, melted 4 to 5 ripe medium pears  peeled and cut into chunks Icing sugar for serving Method Preheat oven to 350° F (180°C) Li8ne the bottom 23 cm springform tin with baking parchment. In a large bowl whisk together the eggs and granulated sugar until light in colour aand fluffy. In a medium bowl sift together the flour, cornflour, baking powder and salt. Whisk into the egg mixture, followed by the vanilla an...
Post a Comment
Read more

Cantaloupe Ice cream (Helado de melon calameño)

And here I am again. I have several recipes ready, my problem is  only time.A post  needs more time.  Many of you  know that I  care my mom who is sick.  Sometimes I debate between grief and fatigue, forgive  me the personal stuff.  But it is my reality. In any case, compiling the recipes helps me keep my mind healthy. Thanks for your greetings. Anyway, This melon ice cream recipe that I did some time ago  (I hope it was a season in the northern hemisphere to publish it) really inspired me  by a friend who has a beautiful blog and almost everything has to do with fruit.  I dedicate it to her and to all of you. Irene Bombarda , thank you for making life  more nice with your precious children and your recipes, Her blog is Uno spicchio di melone, recipe adapted from :  My fearless kitchen Ingredients 450 grams cataloupe peeled and cut into cubes 150  grams  greek yogurt 1 cup heavy cream  (240 ml) 3 tablespoo...
Post a Comment
Read more