Milk Chocolate and Almond Bundt Cake
Hands-on time: 25 minutes Total time: 2¾ hours Makes: 12 servings
Let the glaze cool slightly before pouring it over top of the cake; it will give you the perfect consistency for achieving a pretty melted effect down the side of the Bundt.
Cake:
½ cup butter, softened ¾ cup granulated sugar 2 eggs 1 tbsp grated orange zest ¾ tsp almond extract 1½ cups all-purpose flour ½ cup ground almonds 1½ tsp baking powder 1 tsp baking soda ¼ tsp salt 1¼ cups sour cream 100 g good-quality milk chocolate (about 3½ oz), chopped Milk Chocolate Glaze: 170 g good-quality milk chocolate (about 6 oz), chopped ⅓ cup whipping cream (35%) Garnish: 3 tbsp sliced natural (skin-on) almonds, toasted
Cake: In large bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time. Beat in orange zest and almond extract. In separate bowl, whisk together flour, almonds, baking powder, baking soda and salt; stir into butter mixture, alternating with sour cream, making 2 additions of flour mixture and 1 of sour cream. Fold in chocolate. Scrape into greased 10-cup Bundt pan, smoothing top. Bake in 325°F oven until cake tester inserted in centre comes out clean, about 45 minutes. Let cool in pan for 10 minutes. Invert onto rack; let cool completely. Milk Chocolate Glaze: While cake is cooling, in heatproof bowl set over saucepan of gently simmering (not boiling) water, heat chocolate and cream, stirring, until melted and smooth, about 5 minutes. Let cool until lukewarm and sauce slowly runs off back of spoon, about 15 minutes. Spoon over top of cake. Garnish: Sprinkle with almonds. Let stand until glaze is set, about 15 minutes.
PER SERVING: about 415 cal, 8 g pro, 26 g total fat (14 g sat. fat), 40 g carb (1 g dietary fibre, 26 g sugar), 73 mg chol, 302 mg sodium, 195 mg potassium. % RDI: 13% calcium, 9% iron, 13% vit A, 2% vit C, 15% folate.