Ingredients: |
Ingredients: For the Cake:
2 sticks unsalted butter, chilled and cut into 1-inch cubes
¾ teaspoon baking powder
¼ cup granulated sugar
1 cup almond paste
5 extra-large eggs, lightly beaten
2 cups unbleached all-purpose flour
4-ounces bittersweet chocolate, preferably French Valrhona
Softened butter for greasing the pan
For the Streusel Topping:
½ cup unbleached all-purpose flour
½ cup granulated sugar
1 stick unsalted butter, cut into ½-inch cubes and frozen
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Directions: |
Directions:1). Adjust the oven rack to the middle position and preheat the oven to 350 degrees. Grease a 6-cup capacity loaf pan with softened butter. Cut a piece of parchment paper out the size of the bottom of the pan. Line the pan with the parchment paper. Grease the parchment paper and the pan again with softened butter.
2). To melt the chocolate, bring a large pot of water to a boil and turn it down to a gentle simmer. Chop the chocolate in 2-inch pieces. Place the pieces in a clean, dry stainless-steel bowl several inches larger than the pot so the steam doesn't rise and contaminate the chocolate, which will cause it to lump. Cover the bowl tightly with plastic wrap and set over the pot of simmering water. Keep the flame very low and be sure the bowl isn't touching the water, or it will burn and ruin the chocolate.
3). In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and baking powder on low, about 2 to 3 minutes, until softened. Add the sugar and mix 3 to 4 minutes on medium, until light and fluffy, scraping down the sides of the bowl as needed. Add the almond paste a tablespoon at a time, mixing well between each addition.
4). Add the eggs, a few teaspoons at a time, mixing well between each addition. If the mixture begins to separate, add 1 tablespoon of the measured flour. Add the flour in 3 batches, turning the mixer off before each addition and mixing on low until just combined. Pour the batter into the prepared loaf pan. Pour the melted chocolate over the surface and using a fork or toothpick, swirl the chocolate into the batter a few times by making circular motions with the fork in the batter.
5). To prepare the topping, in a food processor fitted with a steel blade, or in an electric mixer fitted with a paddle attachment, combine the flour and sugar. Add the butter and pulse on and off or mix on low until it's the consistency of a coarse meal. Crumble the topping over the surface and bake for 45 to 55 minutes, until firm to the touch and a toothpick inserted in center of the cake comes out clean. Allow the cake to cool in the pan for 10 minutes, then turn it onto a wire rack to cool. |
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