Almond Fudge Cake Recipes

Steps:

• Set a rack at the middle level of the oven and preheat to 350 degrees.
• Use an electric mixer on medium speed, fitted with the paddle attachment to beat together the butter, sugar, brown sugar, espresso powder and almond extract until light, about 2 minutes. Beat in chocolate, then eggs, one at a time, beating well after each addition. Stop to scrape bowl and beater often.
• Beat in the cake meal, then almonds.
• Scrape the batter into the prepared pan and smooth the top. Bake the cake 30 to 40 minutes, until it is fairly firm in the center, but still somewhat soft in general. Do not overbake or cake will be very dry. Cool the cake up on a rack.
• To finish the cake, run the blade of a small knife between the side of the pan and the cake all around to loosen it. Unbuckle the springform side and remove it, but leave the cake on the base.
• To make the whipped cream, combine the cream, sugar and vanilla in the bowl of an electric mixer and whip until the cream holds soft peaks. Spread the cream over the top of the cake and sprinkle with the slivered almonds. If you are preparing the cake early in the day, leave it covered at room temperature and whip the cream and refrigerate it. Rewhip the cream if it has separated, spread it on the cake and sprinkle with the almonds right before serving.

Steps:

• Measure all cake ingredients into large mixer bowl.
• Beat until blended, then beat on high 3 minutes.
• Pour into three parchment paper lined or greased 9 inch round layer cake pans.
• Bake at 350°F for 25 to 30 minutes or until cake tester inserted in centre comes out clean.
• Cool in pans 10 minutes, then invert onto cooling rack.
• Cool completely.
• Beat cream, cocoa and icing sugar until stiff peaks form.
• Place one cake layer on serving plate and spread with 1/3 cream mixture, sprinkle with 1/3 nuts.
• Add remaining layers with cream and nuts.
• Refrigerate until serving time.
• To toast almonds, place on baking sheet in oven for 3 to 5 minutes after cakes have baked.

Steps:

• Mash bananas and set aside. Beat sugar and margarine until light and fluffy.
• Beat in eggs, liqueur and vanilla.
• Combine dry ingredients.
• Stir in almonds.
• Add to sugar mixture alternately with bananas.
• Beat well.
• Pour batter into greased 10-inch Bundt pan.
• Bake in preheated 350°F oven 45 to 50 minutes or until toothpick inserted in center comes out almost clean and cake pulls away from side of pan.
• Cool 10 minutes.
• Remove cake from pan to wire rack to cool completely.
• Drizzle glaze over top and down side of cake. Make 16-20 servings.

Steps:

• Preheat oven to 350°F. Coat a 9x5" loaf pan with nonstick spray. Line with parchment paper, leaving plenty of overhang on 2 sides (the spray will help it stick to the pan and stay flat). Spread out almonds on a rimmed baking sheet and toast, tossing halfway through, until golden brown, about 5 minutes. Let cool, then coarsely crush with a flat-bottomed glass.
• Meanwhile, place chocolate in a small glass or ceramic bowl and microwave in 20-second bursts, stirring well between each, until melted and smooth, 1-1½ minutes. Let cool slightly. (Alternatively, heat chocolate, stirring occasionally, in a heatproof bowl set over a small saucepan of simmering water until melted; do not let bowl touch water.)
• Purée avocado, maple syrup, and almond butter in a food processor until very smooth, about 1 minute. Add cocoa powder, kosher salt, and 2 Tbsp. cold water. Pulse until smooth, then add melted chocolate. Pulse just until combined, scraping down sides of bowl as needed.
• Transfer chocolate mixture to prepared pan and smooth top. Scatter reserved almonds over, then season with sea salt; press in lightly. Chill until firm, about 1 hour.
• Remove by lifting up parchment, then cut into squares or bars to serve.
• Do Ahead: Fudge can be made 1 week ahead. Cover and keep chilled.

Steps:

• Line an 8-in. square pan with foil and grease the foil; set aside. In a microwave, melt chocolate chips and milk on high for about 1 minute; stir. Microwave in additional 10- to 20-second intervals until melted; stir until smooth. Stir in the almonds, cherries and extract. Spread into prepared pan. Cover and chill for 2 hours or until set. , Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in the refrigerator.

Steps:

• In a large bowl, beat the egg whites, milk, water, applesauce and extract until well blended. In a small bowl, combine the flour, sugar, cocoa, baking powder, baking soda and salt; gradually beat into egg white mixture until blended (batter will be thin)., Pour into a 9-in. springform pan coated with cooking spray. Sprinkle with chips. Place pan on a baking sheet., Bake at 325° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 30 minutes. Carefully run a knife around edge of pan to loosen; remove sides of pan. Cool completely., For sauce, puree the raspberries in a blender; strain to remove seeds. Stir in sugar and lemon juice. Spoon sauce onto dessert plates; top with cake wedges. Garnish each with 1 tablespoon whipped topping and a raspberry.