Battenberg Cake is a chequered pattern alternately colored pink and yellow sponge cake originating in England, held together with apricot jam and covered with marzipan. Battenberg cake is a true classic for afternoon tea. Variations of this cake appeared ever since. It easier to make than it looks and well worth the effort. Watch and learn how Ella, Home Cooking Adventure, makes her variation of the Battenberg cake with chocolate and almond.
Chocolate Almond Battenberg Cake
Makes about 8 servings
Pecan pie is a beloved Southern dessert and a Thanksgiving fave (no offense, pumpkin!), but we found a way to make it even better — add chocolate, of course. To make this pie, you’ll need semisweet chocolate, eggs, corn syrup, sugar, vanilla extract, salt, pecans, and the pie crust. The result is ooey-gooey and utterly irresistible. Why not start with dessert? Watch and learn how to make this ooey-gooey chocolate pecan pie! The pie filling puffs up during baking but settles as it cools.
4 ounces semisweet chocolate, finely chopped
4 large eggs, lightly beaten
1 1/2 cups light corn syrup
1/2 cup sugar
1 teaspoon pure vanilla extract
1/2 teaspoon salt
1 recipe Basic Pie Crust, rolled and fit into a 9-inch pie plate
1 cup pecans