“Cookie Dough” Filling
Makes about ½ cup
  • 3 tablespoons (42 grams) unsalted butter, softened
  • ¼ cup (55 grams) firmly packed dark brown sugar
  • ½ teaspoon (3 grams) vanilla bean paste
  • ¼ cup (24 grams) superfine blanched almond flour
  • ⅛ teaspoon kosher salt
  • 1 ounce (28 grams) 60% cacao bittersweet chocolate baking bar, finely chopped (about 2½ tablespoons)
  1. In a medium bowl, stir together butter and brown sugar until fluffy and well combined. Stir in vanilla bean paste.
  2. In a small bowl, whisk together flour and salt. Add flour mixture to butter mixture all at once; stir just until combined. Fold in chocolate. Cover and set aside until ready to use.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/cookies-milk-bundt-cake/