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Chocolate Gugelhuph (makes 4 layers)

melted unsalted butter
finely crushed almonds
8 oz solft unsalted butter
1 lb 2 oz granulated sugar (510 gr)
1 1/2 t. vanilla
6 eggs, room temp
11 oz mashed potatoes
15 oz cake flour
1 1/2 oz cocoa
1 1/2 T baking powder
1/2 t. salt
8 oz blanched almonds, finely ground
1 1/4 c. heavy cream at room temp

(If you do not have almond meal or have the proper equipment to make it,
add part of the granulated sugar from the recipe to the blanched almonds
and process to a fine consistency in a food processor. The sugar will
absorb some of the oil released by the almonds and prevent the mixture
from caking)

Brush melted butter on the inside of the cake pans. Coat with
crushed almonds. Beat the soft butter with the sugar until light
and fluffy. Add the vanilla to the eggs, then gradually add the
eggs to the butter. Mix in the mashed potatoes. Sift together
flour, cocoa, baking powder and salt. Mix in the ground almonds.
Add to butter mixture, alternating with the cream. Fill pans no
more than 2/3 full. Bake 350 degrees for about 50 min, but I would
test before that. Immediately unmold on cake rack.

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