Chocolate Almond Cake With Cherry Filling Recipe




 Semisweet chocolate square4
 Canned almond paste16 Ounce
 Sugar1 Cup (16 tbs)
 Butter2⁄3 Cup (10.67 tbs)
 Vanilla extract2 Teaspoon
 Almond extract1 1⁄2 Teaspoon
 Cake flour2 Cup (32 tbs)
 Cherry filling1 Cup (16 tbs)
 Cherry preserves/Strawberry preserves1⁄4 Cup (4 tbs)
 Powdered sugar1 Cup (16 tbs)
 Brandy/Milk1 Tablespoon
 Almond extract1 Teaspoon

Nutrition Facts

Serving size

Calories 632 Calories from Fat 188

% Daily Value*

Total Fat 21 g32.4%

Saturated Fat 10.5 g52.5%

Trans Fat 0 g

Cholesterol 153.3 mg

Sodium 92.1 mg3.8%

Total Carbohydrates 100 g33.2%

Dietary Fiber 5.2 g20.8%

Sugars 63.1 g

Protein 10 g19.4%

Vitamin A 11.5% Vitamin C

Calcium 7.3% Iron 6.2%

*Based on a 2000 Calorie diet


Place chocolate in top of double boiler; bring water to a boil.
Reduce heat and cook until chocolate melts.
Cool slightly.
Crumble 1 can almond paste into a large mixing bowl.
Add 1 cup sugar and 1 egg; beat at medium speed of an electric mixer until well blended.
Add butter, and beat until blended.
Add 4 eggs, one at a time, beating well after each addition.
Beat in melted chocolate, vanilla, and 1 1/2 teaspoons almond extract.
Gradually add flour, beating at low speed just until blended.
Pour batter into 2 greased and floured 9-inch round cake pans; bake at 325° for 35 minutes or until a wooden pick inserted in center comes out clean.
Cool in pans 10 minutes on a wire rack; remove from pans, and cool completely.
Place one cake layer on a serving plate; place waxed paper strips under edge of cake, covering plate.
Spread half of Cherry Filling on cake layer, and top with second cake layer.
Melt cherry preserves; press through a fine-meshed sieve to remove lumps of fruit.
Brush sieved preserves on sides of cake.
Spoon remaining Cherry Filling on top of cake, spreading just to the edge.
Combine remaining can of almond paste, powdered sugar, brandy, and 1 teaspoon almond extract in a large mixing bowl; mix at low to medium speed until, crumbly.
Knead until well blended (mixture will be soft and pliable).
Roll out almond paste mixture on a piece of waxed paper into a strip 28 inches long and 3 inches wide, trimming to make strip even.
Using waxed paper to help lift and guide almond paste strip, wind strip around side of cake, pressing edges firmly together to adhere.
Lightly press strip onto side of cake.
Cut 1/2-inch slits at 1/2 -inch intervals around top edge of almond paste strip; gently bend alternating "fingers" back and forth to create a herringbone effect.
If a "finger" breaks off from cake, moisten the almond paste lightly with water, and gently press back onto cake.
Cover until serving time.