Chocolate Almond Cake With Sugared Cranberries Recipes

Steps:

• In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add sour cream and extracts; mix well. Combine flour, cocoa, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition. , Pour into a greased 10-in. fluted tube pan. Bake at 350° until a toothpick inserted in the center comes out clean, 50-55 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , For frosting, cream butter, sugar and extracts in a small bowl until smooth. Add milk until frosting reaches desired spreading consistency. Spread over cake. Decorate with almonds.

Steps:

• Combine the granulated sugar and 1 cup water in a saucepan and bring to a boil. Cook until the sugar is dissolved. Add the cranberries and weight with a plate to submerge. Cover the pot and refrigerate for at least 8 hours and up to 48 hours. Strain the cranberries, reserving the syrup. (Refrigerate leftover syrup in an airtight container for up to 1 month.)
• Spread the superfine sugar on a baking sheet; toss the cranberries in the sugar. Refrigerate on the baking sheet, uncovered, for 1 hour. Toss again in the sugar before transferring to an airtight container. Refrigerate until ready to serve.

Steps:

• Center a rack in the oven, and preheat to 350. Butter an 8-inch cake pan, line the bottom with parchment paper, butter the paper and dust the interior with cocoa powder; tap out the excess.
• To make the cake: Put the almonds, amaretti, sugar, cocoa and salt into a food processor, and process in short spurts, until the almonds and cookies are finely ground. Add the butter and eggs, and process, scraping the bowl occasionally, for about 2 minutes, until the mixture is homogeneous. Add the melted chocolate a little at a time, pulsing after each addition. Scrape the bowl, and then pour the batter into the pan. Standing back (to avoid being showered by cocoa powder), rap the pan against the counter a few times, to break the largest bubbles in the batter.
• Bake the cake for 25 to 30 minutes, or until a tester comes out streaky; the top of the cake will look dry and perhaps cracked. If the top has erupted in a couple of places - it happens - use a spatula to press down the bumps as best as you can. Let the cake rest on a rack for 15 minutes.
• Run a blunt knife between the cake and the sides of the pan. Invert the cake onto the rack, peel off the paper and turn right side up; cool to room temperature.
• When you're ready to glaze the cake, place the rack over a baking sheet lined with parchment or foil - the drip-catcher.
• To make the glaze: Put the chocolate in a heatproof measuring cup with a spout or in a bowl. Bring the cream, sugar and water to a boil in a saucepan (or do this in the microwave). Pour the cream over the chocolate, and stir gently until you have a smooth glaze.
• Pour the glaze over the cake, and use an offset spatula or knife to spread it over the top. Sprinkle over the crushed amaretti. Refrigerate for at least 30 minutes to set the glaze (which will always be soft). Serve the cake slightly chilled or at room temperature (my preference).