CHOCOLATE ALMOND BUNDT CAKE

Chocolate Almond Bundt Cake image

Provided by Molly O'Neill

Categories dessert

Time 1h15m

Yield About 12 servings

Number Of Ingredients 11

Ingredients

8 ounces unsweetened chocolate, coarsely chopped
1 cup unsalted butter, cut into small pieces
4 eggs
2 cups sugar
1 tablespoon instant espresso powder
1 tablespoon vanilla extract
3/4 cup buttermilk
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1 1/2 cups blanched almonds, finely chopped

Steps:

Preheat the oven to 350 degrees. Butter and flour a 9-inch tube or bundt pan. Combine the chocolate and butter in a double boiler over barely simmering water. Stir occasionally until melted.
In a large bowl, whisk together the eggs and sugar. Dissolve the espresso in the vanilla extract and whisk it into the egg mixture. Whisk in the chocolate mixture and then the buttermilk.
Sift together the flour, salt and soda and stir into the batter until almost combined. Gently stir in the almonds. Scrape the batter into the prepared pan. Bake until a tester inserted into the center of the cake comes out slightly moist, about 65 to 70 minutes. Place on a rack to cool.

Nutrition Facts : @context http, Calories 618, UnsaturatedFat 17 grams, Carbohydrate 63 grams, Fat 37 grams, Fiber 6 grams, Protein 12 grams, SaturatedFat 17 grams, Sodium 262 milligrams, Sugar 35 grams, TransFat 1 gram