Chocolate Almond Pound Cake
Yield
1 cakePrep
15 minCook
1 hrsReady
1 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
almonds
finely chopped |
*
|
| 1 ½ | cups |
sugar
|
|
| 4 | ounces |
butter
melted |
|
| 4 | large |
eggs
|
|
| 4 | ounces |
unsweetened chocolate
melted |
|
| 1 ½ | teaspoons |
almond extract
|
*
|
| 2 | cups |
all-purpose flour
|
|
| 1 | cup |
cornmeal
|
|
| 1 | teaspoon |
salt
optional |
|
| ½ | teaspoon |
baking powder
|
|
| 1 | cup |
milk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
almonds
finely chopped |
*
|
| 355 | ml |
sugar
|
|
| 115.6 | ml/g |
butter
melted |
|
| 4 | large |
eggs
|
|
| 115.6 | ml/g |
unsweetened chocolate
melted |
|
| 7.5 | ml |
almond extract
|
*
|
| 473 | ml |
all-purpose flour
|
|
| 237 | ml |
cornmeal
|
|
| 5 | ml |
salt
optional |
|
| 2.5 | ml |
baking powder
|
|
| 237 | ml |
milk
|
|
Directions
Preheat oven to 350℉ (180℃).
Generously grease a 12 cup bundt pan.
Coat sides with almonds.
In a large bowl, beat sugar and butter until light and fluffy.
Add eggs, one at a time, mixing well after each egg.
Stir in chocolate and almond extract.
Combine flour, corn meal, salt and baking powder.
Add alternately with milk to chocolate mixture, mixing at low speed until well blended.
Spoon into pan.
Bake 50 to 60 minutes.
Cool 10 minutes. Remove from pan and cool on rack.
