Quatre-Quarts au Chocolat de Juliette (Chocolate Pound Cake)

Place rack in center of oven and preheat oven to 325ºF. Butter and flour 7” (5-cup) Bundt, Kugelhupf, or other high-sided tube pan. Melt 4 oz. fine-quality bittersweet chocolate (not unsweetened), chopped, with 5 Tbsp. cold water in a small metal bowl set over a saucepan of barely simmering water (bowl should not touch water), stirring, until mixture is smooth. Remove bowl from heat and set aside.

Cream 1 stick (½ cup) unsalted butter, softened, and ½ cup (100 g) sugar in the large bowl of an electric mixer, until the mixture is light and fluffy, about 5 minutes. Beat in 2 large egg yolks, 1 at a time, beating well after each addition. Mix until eggs are light yellow and mixture falls in thick ribbons when beater is raised, 3–5 minutes. With mixer on low, beat in the chocolate mixture.

Sift 1 cup pre-sifted cake flour (120 g) and ¼ cup (24 g) almond flour into a small bowl. Beat flour mixture into the yolk mixture in 3 batches, scraping down the sides of the bowl after each addition; transfer mixture to a large bowl.