Chocolate Pistachio Almond Cake Rich And Easy Recipes

Steps:

• Preheat oven to 350 degree.
• Grease and flour a bundt pan.
• Combine first 6 ingredients in a mixing bowl and beat on medium speed for 3 minutes.
• Pour into prepared pan and bake for 40 to 50 minutes until toothpick comes out clean.
• Cool at room temperature for 15 minutes.
• Invert onto rack and brush 1/4 cup almond liqueur over cooled cake.
• Let sit for 1 hour.
• Meanwhile mix powdered sugar with enough almond liqueur to make a nice glaze.
• Adding more or less sugar.
• Pour on cooled cake and garnish by pressing in almond slices and serve.

Steps:

• Blend first 6 ingredients; then beat 2 minutes.
• Mix pecans and chocolate chips and sprinkle in bottom of greased and floured Bundt pan. (optional).
• Remove 1 cup of cake batter and place in a small bowl; add chocolate syrup.
• Mix well. Set aside.
• Place remaining batter into Bundt pan, then pour chocolate batter on top of first batter.
• Bake at 350 degrees for 60-65 minutes.
• Sprinkle with confectioner's sugar, if you don't use pecan-chocolate chip streusel.
• You can use butterscotch instant pudding for a chocolate butterscotch cake.

Steps:

• Heat oven to 350 degrees. Oil a 9-inch round or square pan and set aside. Using a stand mixer, whisk egg whites until stiff but not dry, and set aside.
• In a medium bowl, combine egg yolks and sugar, and whisk to blend. Whisk in almond extract and oil. Add almond flour and cardamom. Gently stir a third of the whites into the batter, then gently fold in the rest until just incorporated.
• Pour batter into prepared pan. Bake until a toothpick inserted in the center comes out clean, about 50 minutes. Allow to cool for 10 minutes, then remove from pan and finish cooling on a rack. To decorate, dust with confectioners' sugar and chopped pistachios.