Put the butter, sugar, and salt in a bowl and mix with a hand mixer on medium speed for 1 minute.
Add the eggs and vanilla extract in 6–7 additions, mixing on high speed. Each time you add more egg, scrape down the sides of the bowl cleanly with a spatula.
Add the sifted cake flour, almond flour, and baking powder and mix with a spatula until no dry flour is visible.
Add the warmed milk and mix.
Divide the finished batter in half and put each half in a separate bowl.
Add the melted dark couverture chocolate and cocoa powder to one half and mix with a spatula.
Put each batter into its own piping bag and pipe them into the pan in alternating rows.
Smooth the top of the batter with a spatula and bake in an oven preheated to 175℃ for 50 minutes.
Remove the baked pound cake from the pan and let it cool on a cooling rack.
Toast the almonds in an oven preheated to 170℃, let them cool, then chop them finely with a knife.
Put the dark couverture chocolate for the glaze in a heatproof container and melt it in the microwave or over a double boiler, bringing it to 41–43℃.
Stir the cooking oil and chopped almonds into the melted chocolate to finish the glaze.
Pour the glaze evenly over the cooled pound cake.
Tips
It looks impressive and the process seems complicated, but if you follow it step by step it isn’t hard to make.
Wait until the glaze has fully set before wrapping the glazed pound cake.
The pound cake batter can be baked in all kinds of pans.
Stored airtight at room temperature for about a day, it becomes even moister, and it’s even better with a glass of warm milk.
Keeps at room temperature for up to 5 days.
Almond Marble Chocolate Pound Cake
Equipment: oven, mixing bowl, kitchen scale, sieve
Ingredients (1 batch)
- unsalted butter 200g
- egg 180g
- cake flour 200g
- almond flour 60g
- baking powder 8g
- cocoa powder 15g
- sugar 195g
- salt 2g
- milk 80g
- vanilla extract 4g
- dark chocolate 80g, couverture, for the batter
- dark chocolate 160g, couverture, for the glaze
- cooking oil 25g
- almond flour 40g, whole almonds, toasted and chopped
Instructions
1. Put the butter, sugar, and salt in a bowl and mix with a hand mixer on medium speed for 1 minute.
2. Add the eggs and vanilla extract in 6–7 additions, mixing on high speed. Each time you add more egg, scrape down the sides of the bowl cleanly with a spatula.
3. Add the sifted cake flour, almond flour, and baking powder and mix with a spatula until no dry flour is visible.
4. Add the warmed milk and mix.
5. Divide the finished batter in half and put each half in a separate bowl.
6. Add the melted dark couverture chocolate and cocoa powder to one half and mix with a spatula.
7. Put each batter into its own piping bag and pipe them into the pan in alternating rows.
8. Smooth the top of the batter with a spatula and bake in an oven preheated to 175℃ for 50 minutes.
9. Remove the baked pound cake from the pan and let it cool on a cooling rack.
10. Toast the almonds in an oven preheated to 170℃, let them cool, then chop them finely with a knife.
11. Put the dark couverture chocolate for the glaze in a heatproof container and melt it in the microwave or over a double boiler, bringing it to 41–43℃.
12. Stir the cooking oil and chopped almonds into the melted chocolate to finish the glaze.
13. Pour the glaze evenly over the cooled pound cake.
https://hong-recipe.pages.dev/en/recipes/almond-marble-chocolate-pound-cake/
Hong's Recipe