CHOCOLATE ALMOND POUNDCAKE

CHOCOLATE ALMOND POUNDCAKE image

Categories Cake

Yield 16 servings

Number Of Ingredients 17

For chocolatechip/almond batter:
2 1/2 cups bleached all-purpose flour
1/2 cup cake flour
1/2 teaspoon baking soda
1 teaspoon salt
1/4 cup ground almonds
2 1/4 cups miniature semisweet chocolate chips
1 cup (2 sticks) unsalted butter, softened
3 cups sugar
5 large eggs
2 teaspoons vanilla extract
1 teaspoon almond extract
1 cup sour cream
Forfinishing glaze:
1/3 cup chocolate liqueur
1/3 cup granulated sugar
1/4 teaspoon vanilla extract

Steps:

Preheat oven to 325 degrees. Spray 10-inch bundt pan with non-stick spray. To mix batter, sift all-purpose flour, cake flour, baking soda and salt into large bowl. Whisk in ground almonds. In small bowl, toss chocolate chips with 4 teaspoons of flour mixture. Cream butter in large bowl of electric mixer on moderate speed for 3 minutes. Add sugar in 3 additions, beating 1 minute after each portion is added. Add eggs, one at a time, beating 30 to 45 seconds after each. Blend in vanilla and almond extracts. On low speed, alternately add sifted mixture in 3 additions with sour cream in 2 additions. Scrape down sides of bowl frequently. Stir in chocolate chips. Spoon batter into prepared pan. Smooth top with rubber spatula. Bake 1 hour and 15 minutes to 1 hour and 20 minutes, or until risen, set, and a toothpick inserted in cake withdraws clean. Cake will pull away slightly from sides of pan. Cool in pan on rack 10 minutes before inverting onto another rack. To make glaze: In small, non-reactive bowl, stir together chocolate liqueur, sugar and vanilla extract. Let stand at least 10 minutes and up to 1 hour. Sugar will settle to bottom of bowl; when applying mixture, make sure to dip, dunk and sweep pastry brush into sugary bottom. Brush glaze over top and sides of cooled cake, using a soft pastry brush. Cool completely. Store in an airtight cake keeper. Will keep for 2 days.