CHOCOLATE ALMOND PASTE CAKE RECIPES

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CHOCOLATE ALMOND CAKE RECIPE - JACQUES PÉPIN | FOOD & WINE



Chocolate Almond Cake Recipe - Jacques Pépin | Food & Wine image

This cake is delicious served on its own with a dusting of confectioners' sugar and a dollop of whipped cream. Beautiful Desserts

Provided by Jacques Pépin

Yield 8

Number Of Ingredients 7

7 ounces pure almond paste
3/4 cup granulated sugar
1 stick (4 ounces) unsalted butter
1 large egg
1/2 cup unsweetened cocoa powder
2/3 cup cake flour
1/4 cup milk

Steps:

  • Preheat the oven to 375°. Butter and flour a shallow 8-inch cake pan.
  • In a medium bowl, using an electric mixer, beat the almond paste with the sugar until blended. Beat in the butter and then the egg. Sift the cocoa powder with the cake flour. Add the dry ingredients to the batter alternately with the milk.
  • Scrape the batter into the prepared pan and bake for 25 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes, then unmold onto a rack to cool completely.

CHOCOLATE ALMOND CUPCAKES RECIPE | MYRECIPES



Chocolate Almond Cupcakes Recipe | MyRecipes image

These rich chocolate cupcakes start from a package of cake mix and get a triple hit of almond flavor from almond paste, sliced almonds, and almond extract in the glaze. 

Provided by Anne rn

Total Time 1 hours 4 minutes

Prep Time 25 minutes

Cook Time 19 minutes

Yield Makes about 20 cupcakes

Number Of Ingredients 8

½ (7-ounce) tube almond paste (about 1/2 cup)
1 (2.25-ounce) package sliced almonds, toasted
1 (18.25-ounce) package plain devil's food cake mix
2 tablespoons unsweetened cocoa
1?½ cups buttermilk
½ cup vegetable oil
3 large eggs
Chocolate Almond Glaze

Steps:

  • Preheat oven to 350°. Insert paper liners into 20 muffin cups; set aside.
  • Crumble almond paste into a medium-size mixing bowl. Reserve 2 tablespoons toasted almonds, and toss remaining almonds with paste.
  • In a separate bowl, beat cake mix and next 4 ingredients at low speed with an electric mixer 30 seconds or until combined. Scrape sides of bowl with spatula, and beat at medium speed 1 1/2 to 2 minutes or until batter is smooth and thickened. Stir 3/4 cup batter into almond paste mixture.
  • Spoon about 2 tablespoons remaining batter into each cupcake liner. Top each with a tablespoonful of almond paste mixture. Top evenly with remaining batter (about 2 tablespoons per liner).
  • Bake at 350° for 19 to 23 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans on wire racks 5 minutes. Remove from pans, and let cool at least 15 minutes.
  • Drizzle Chocolate Almond Glaze evenly over cupcakes. Gently press reserved almonds into warm glaze. Store at room temperature in an airtight container up to 3 days, up to a week in refrigerator, or (unglazed) up to 6 months in freezer.

More about "chocolate almond paste cake recipes"

ALMOND CAKE RECIPE - NYT COOKING
This exquisite recipe came to The Times in a 2001 article by Amanda Hesser about the first meal her now mother-in-law, Elizabeth Friend, prepared for her. The meal ended with this simple almond cake. Ms. Hesser wrote: “It had a crust, fragile like a dry leaf, that led to a moist, downy layer of ground almonds and sugar. It was a perfect dessert. And it punctuated one of the great meals of my life.” It's not the prettiest cake in the world – Ms. Friend called it “the Shar-Pei of cakes” because it crumbles on the edges and falls in the middle – but it is flawless otherwise. If you care about looks, dust it with confectioners’ sugar and top it with fresh berries as we've done in the picture. It also improves with age and can be made 1 to 2 weeks ahead. Store it covered in or out of the fridge. Finally, this recipe makes two 8-inch cakes, so give one away or freeze one for a rainy day.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 45 minutes
Cuisine american
Calories 661 per serving
  • Divide batter between prepared pans and spread evenly. Bake about 40 minutes to an hour, until tops are golden and spring back when lightly pressed and cakes shrink from sides of the pans. Cool in pans on wire rack. Remove sides of pans and remove paper. When ready to serve, sift confectioners’ sugar on top and slice like pie.
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