Chocolate almond-raspberry cake
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 7 | ounces | Almond paste |
| 1 | pack | Devil's food cake (without pudding incl.); (18.25 oz |
| ½ | teaspoon | Cinnamon |
| ¼ | teaspoon | Nutmeg; grated |
| ¾ | cup | Sherry |
| ½ | teaspoon | Almond extract |
| 3 | Eggs | |
| ½ | cup | Vegetable oil |
| 3 | tablespoons | Seedless raspberry jam |
| 6 | ounces | Semisweet chocolate chips |
| 2 | tablespoons | Butter |
| 1 | tablespoon | Light corn syrup |
| ¼ | cup | Blanched almonds, toasted slivered |
Directions
Recipe by: 365 Great Chocolate Desserts - ISBN 0-06-016537-5 Preparation Time: 1:18 1. Preheat oven to 350 F. To prepare cake, in a food processor, process almond paste until finely chopped. Add cake mix, cinnamon, and nutmeg; process until thoroughly mixed. Add sherry, almond extract, eggs, ½ cup water, and oil. Process until smooth.
2. Turn cake batter into a well-greased 12-cup bundt pan. Bake about 45 mins, or until cake springs back when touched lightly. Let cool in pan 15 to 20 mins, then invert onto a serving plate or rack to cool completely.
3. Meanwhile, prepare glaze: In a 1-qt glass bowl, combine raspberry jam, chocolate chips, butter, and corn syrup. Heat in a microwave on High 1 to 1½ mins, or until chocolate is melted and mixture is smooth when stirred. Drizzle glaze over top of cake. Sprinkle almonds over glaze. Allow glaze to set up before serving.