CHOCOLATE ALMOND POUND CAKE

FOR BATTER:
2 1/2 cups bleached all-purpose flour
1/2 cup cake flour
1/2 teaspoon baking soda
1 teaspoon salt
1/4 cup ground almonds
2 1/4 cups miniature semisweet chocolate chips
1 cup (2 sticks) unsalted butter, softened
3 cups sugar
5 large eggs
2 teaspoons vanilla extract
1 teaspoon almond extract
1 cup sour cream
FOR THE FINISHING GLAZE:
1/3 cup chocolate liqueur
1/3 cup granulated sugar
1/4 teaspoon vanilla extract

Preheat oven to 325 degrees F. Spray 10-inch bundt pan with non-stick spray.

Sift all-purpose flour, cake flour, baking soda and salt into large bowl. Whisk in ground almonds; set aside.

In small bowl, toss chocolate chips with 4 teaspoons of flour mixture; set aside.

Cream butter in large bowl of electric mixer on moderate speed for 3 minutes. Add sugar in 3 additions, beating 1 minute after each portion is added. Add eggs, one at a time, beating 30 to 45 seconds after each. Blend in vanilla and almond extracts. On low speed, alternately add sifted mixture in 3 additions with sour cream in 2 additions. Scrape down sides of bowl frequently. Stir in chocolate chips. Spoon batter into prepared pan. Smooth top with rubber spatula.

Bake 1 hour and 15 minutes to 1 hour and 20 minutes, or until risen, set, and a toothpick inserted in cake withdraws clean. Cake will pull away slightly from sides of pan. Cool in pan on rack 10 minutes before inverting onto another rack.

TO MAKE THE FINISHING GLAZE:
In small, non-reactive bowl, stir together chocolate liqueur, sugar and vanilla extract. Let stand at least 10 minutes and up to 1 hour. Sugar will settle to bottom of bowl; when applying mixture, make sure to dip, dunk and sweep pastry brush into sugary bottom. Brush glaze over top and sides of cooled cake, using a soft pastry brush. Cool completely.

Store in an airtight cake keeper. Will keep for 2 days.

Adapted from source: Chocolate Chocolate by Lisa Yockelson