No Flour Almond And Chocolate Bundt Cake Food

ALMOND CHOCOLATE CAKE (NO FLOUR)

Steps:

• Place egg whites in a small mixing bowl, let stand at room temperature for 30 minutes-save yolks for step 6.
• Meanwhile, in a small bowl, combine almonds and 2 tablespoons of sugar; using a food processor put small amounts of this mixture into processor, cover and process until ground--you want this to be fine textured.
• Set aside.
• In a large mixing bowl, cream butter and remaining sugar until light and fluffy.
• Preheat oven to 350 degrees.
• Add egg yolks, one at a time, beating well after each addition.
• Beat in the chocolate, espresso, cocoa, orange juice, espresso granules, vanilla, and reserved almond mixture.
• Beat reserved egg whites on high until stiff peaks form.
• Fold egg whites into the batter.
• Pour into a greased 9 inch spring form pan.
• Place pan on a baking sheet.
• Bake at 350 degrees for 42 to 48 minutes or until cake springs back when lightly touched.
• Cool on a wire rack for 10 minutes.
• Carefully run a knife around edge of pan to loosen; cool completely.
• Garnish with confectioners' sugar, chocolate curls, and coffee beans if desired.

ALMOND-CHOCOLATE COFFEE CAKE

Steps:

• Preheat oven to 350. Generously butter 10-inch Bundt pan or 13 x 9-inch baking pan.
• Combine nuts, brown sugar, morsels, cocoa, coffee granules, apricots and cinnamon in medium bowl; set aside.
• Combine flour, baking powder, baking soda and salt in medium bowl; set aside.
• Beat butter in large bowl with an electric mixer until light and fluffy. Add granulated sugar and vanilla extract; beat for 2 minutes. Add eggs one at a time, beating well after each addition, until mixture is completely smooth. Alternately add flour mixture and yogurt; beginning and ending with flour mixture. Mix until smooth. Pour half the batter into prepared pan. Spread half the nut mixture on top; repeat layers.
• Bake for 1 hour or until wooden pick inserted near center comes out almost clean. Cool in pan on wire rack for 10 minutes before carefully turning cake out onto rack. Serve warm with powdered sugar sifted lightly over the top, if desired.

CHOCOLATE ALMOND CAKE

Steps:

• In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add sour cream and extracts; mix well. Combine flour, cocoa, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition. , Pour into a greased 10-in. fluted tube pan. Bake at 350° until a toothpick inserted in the center comes out clean, 50-55 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , For frosting, cream butter, sugar and extracts in a small bowl until smooth. Add milk until frosting reaches desired spreading consistency. Spread over cake. Decorate with almonds.

CHOCOLATE ALMOND BUNDT CAKE

Steps:

• Preheat the oven to 350 degrees. Butter and flour a 9-inch tube or bundt pan. Combine the chocolate and butter in a double boiler over barely simmering water. Stir occasionally until melted.
• In a large bowl, whisk together the eggs and sugar. Dissolve the espresso in the vanilla extract and whisk it into the egg mixture. Whisk in the chocolate mixture and then the buttermilk.
• Sift together the flour, salt and soda and stir into the batter until almost combined. Gently stir in the almonds. Scrape the batter into the prepared pan. Bake until a tester inserted into the center of the cake comes out slightly moist, about 65 to 70 minutes. Place on a rack to cool.