catching up
Feb. 8th, 2007 08:32 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerFinally, this week's Resolution Recipe: Chocolate Pound Cake
3 oz unsweetened chocolate in chunks
1 cup flour
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
8 Tbsp unsalted butter, softened
1 cup sugar (I used homemade vanilla sugar)
2 large eggses
1 tsp vanilla (I omitted due to vanilla sugar)
1/2 cup sour cream (I used creme fraiche)
Heat oven to 325. Place the chocolate in a small heatproof bowl over hot but not boiling water. Stir as the chocolate melts and let cool. In another bowl, stir the flour, baking powder, baking soda, and salt to combine.
Beat the butter and sugar in yet another bowl until light and fluffy, about 2 minutes. Beat in the cooled chocolate, then the eggses one at a time, and vanilla. With a rubber spatula stir half the flour mixture into the chocolate, then the sour cream, then the rest of the flour.
Scrape into a greased loaf pan (with a bit of greased parchment on the bottom) and bake for 45-50 minutes, until toothpick test emerges clean.
What worked: Nice and chocolatey, without being overly sweet.
What didn't: It's been a while since I made a cake. I forgot to use my cake strips so it domed and split a bit.
There was a chocolate/corn syrup/pecan glaze in the recipe as well, but I didn't bother to make it. I don't think it really needed the glaze - it worked beautifully as a base for a bit of vanilla ice cream.
Will I make it again? Yup. It's kind of funny: after making a bunch of recipes from Alice Medrich's Bittersweet, I found myself thinking about how to modify this one using good quality bittersweet chocolate with less sugar instead of Baker'sTM unsweetened. I bet it would come out even better.
3 oz unsweetened chocolate in chunks
1 cup flour
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
8 Tbsp unsalted butter, softened
1 cup sugar (I used homemade vanilla sugar)
2 large eggses
1 tsp vanilla (I omitted due to vanilla sugar)
1/2 cup sour cream (I used creme fraiche)
Heat oven to 325. Place the chocolate in a small heatproof bowl over hot but not boiling water. Stir as the chocolate melts and let cool. In another bowl, stir the flour, baking powder, baking soda, and salt to combine.
Beat the butter and sugar in yet another bowl until light and fluffy, about 2 minutes. Beat in the cooled chocolate, then the eggses one at a time, and vanilla. With a rubber spatula stir half the flour mixture into the chocolate, then the sour cream, then the rest of the flour.
Scrape into a greased loaf pan (with a bit of greased parchment on the bottom) and bake for 45-50 minutes, until toothpick test emerges clean.
What worked: Nice and chocolatey, without being overly sweet.
What didn't: It's been a while since I made a cake. I forgot to use my cake strips so it domed and split a bit.
There was a chocolate/corn syrup/pecan glaze in the recipe as well, but I didn't bother to make it. I don't think it really needed the glaze - it worked beautifully as a base for a bit of vanilla ice cream.
Will I make it again? Yup. It's kind of funny: after making a bunch of recipes from Alice Medrich's Bittersweet, I found myself thinking about how to modify this one using good quality bittersweet chocolate with less sugar instead of Baker'sTM unsweetened. I bet it would come out even better.
