HTFunny.com

Tag: almond pound cake

  • How to make Almond Chocolate Pear Cake

    How to make Almond Chocolate Pear Cake

    If you like pears and chocolate and think they go well together, you should try this Chocolate Almond Pear Cake. It is very flavorful due to pears and almonds, and also has a rich, moist and chocolatey taste that makes it simply irresistible.

    Almond Chocolate Pear Cake


    Home Cooking Adventure

    Ingredients

    Makes about 10 servings
    4 eggs, separated
    7 oz (200g) semisweet chocolate (55-70%)
    2/3 cup (150g) butter
    1 tbsp (8g) unsweetened cocoa powder
    1 cup (100g) ground almonds
    1/4 tsp (2g) salt
    1 tsp (5ml) almond extract
    1/2 cup (100g) sugar
    3 or 4 ripe pears, peeled, halved and cored

    1. Grease and line a 10-inch (25cm) springform pan (with a removable base) with parchment paper. Separate egg yolks from whites. Preheat oven to 180°C (350°F).

    2. Melt chocolate and butter over a bain-marie until smooth. Let it cool slightly. Add yolks one at a time and stir well.Stir in cocoa powder, ground almonds, salt and almond extract.

    3. Whip egg whites until foamy using a mixer. Gradually add sugar and whip until soft peaks form. Gently fold the whipped whites into chocolate mixture.

    4. Pour batter into prepared pan.

    5. Cut pear halves in thin slices leaving one edge uncut.

    6. Place the sliced pear halves on top of the batter and bake for 40-45 minutes.

    7. Let it cool completely and refrigerate to set for at least 2 hours.

  • How to make Chocolate Pound Cake

    How to make Chocolate Pound Cake

    Chocolate Pound Cake – buttery and thick, with a moist crumb and great chocolate flavor. This recipe mainly uses lots of cocoa powder.

    Chocolate Pound Cake Recipe


    Home Cooking Adventure

    Ingredients
    Makes 2 loaf pound cakes
    1 cup + 2 tbsp (250g) butter
    1 1/2 cup (300g) sugar
    1/3 cup (40g) cocoa powder
    7 oz (200ml) milk
    1.5 oz (40g) semisweet chocolate
    4 eggs
    1 2/3 cups (200g) all-purpose flour
    1/4 tsp (1g) salt
    2 1/2 tsp (10g) baking powder
    nuts, for topping

    1. Preheat oven to 350F (180C). Grease and line with parchment paper two 9x5in (23x13cm) loaf pans.

    2. Place butter in a sauce pan and melt over low heat. Add sugar, cocoa powder and milk and stir to combine. Bring to a boil for 1 minute. Remove from heat.

    3. To make the chocolate glaze for the topping, place the chocolate pieces into a small bowl and add about 1 cup (220g) of the hot cocoa syrup. Stir to melt the chocolate and set aside until ready to use.

    4. While the cocoa syrup cools down slightly separate the egg whites from yolks and whip the egg whites until foamy and stiff peaks form.

    5. Incorporate yolks one at a time and then add flour, salt and baking powder to the cocoa syrup and stir to combine. Gently fold the whipped whites into the mixture and divide mixture evenly into the prepared pans.

    6. Bake for about 30-35 minutes until a toothpick inserted in center of cake comes out with a few moist crumbs attached.

    7. Pour the reserved chocolate glaze on the top and decorate with nuts if desired.

    8. Let cool completely before serving.