Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Brown Butter Almond Cake with Chocolate Filling
Getting reviews...
- Level: Easy
- Total: 1 hr 15 min (plus cooling)
- Active: 25 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 378
- Total Fat
- 20 g
- Saturated Fat
- 8 g
- Carbohydrates
- 45 g
- Dietary Fiber
- 2 g
- Sugar
- 30 g
- Protein
- 7 g
- Cholesterol
- 62 mg
- Sodium
- 241 mg
This breakfast cake is inspired by the flavors of a chocolate almond croissant. The butter for the cake is browned, which provides a sweet nuttiness that compliments the use of almond flour in the batter. For the gooey chocolate-almond center, half of the batter is spread in the cake pan, then a layer of chopped semisweet chocolate and almond paste is added before being topped with the remaining batter. Finish with sliced almonds, then bake and dust with powdered sugar.
- Level: Easy
- Total: 1 hr 15 min (plus cooling)
- Active: 25 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 378
- Total Fat
- 20 g
- Saturated Fat
- 8 g
- Carbohydrates
- 45 g
- Dietary Fiber
- 2 g
- Sugar
- 30 g
- Protein
- 7 g
- Cholesterol
- 62 mg
- Sodium
- 241 mg
Ingredients
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Directions
- Preheat the oven to 350 degrees F. Butter an 8-inch round springform pan, dust with flour and tap out the excess. Put the butter in a small skillet over medium-low heat and cook, swirling occasionally, until melted and deeply browned, 5 to 7 minutes. Transfer to a large bowl to cool.
- Whisk together both flours, the baking powder and salt in a medium bowl. Add the eggs to the cooled butter and whisk until smooth and thick; whisk in the granulated sugar and vanilla. Whisk in the flour mixture in 3 batches, alternating with the buttermilk, until the batter is smooth.
- Spread half the batter in the prepared pan. Scatter the chocolate and almond paste evenly on top nearly to the edge. Top with the remaining batter, gently spreading with a rubber spatula. Sprinkle with the sliced almonds in an even layer.
- Bake until the cake is golden brown and springs back when gently pressed, 40 to 50 minutes. Transfer to a rack and let cool 20 minutes. Run a paring knife around the edge of the cake, then remove the springform ring and let cool completely. Dust with confectioners’ sugar before serving.
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