Pound of Chocolate Cake
Pound of Chocolate Cake might be just the side dish you are searching for. For $1.86 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. This recipe serves 9. One portion of this dish contains around 12g of protein, 50g of fat, and a total of 853 calories. This recipe from Leites Culinaria has 87 fans. From preparation to the plate, this recipe takes about 2 hours and 10 minutes. A mixture of unsweetened chocolate, granulated sugar, instant coffee granules, and a handful of other ingredients are all it takes to make this recipe so tasty. With a spoonacular score of 47%, this dish is good. Similar recipes include Chocolate Pound Cake with Strawberry Ice Cream and Bittersweet Chocolate Sauce, Chocolate Chip Pound Cake With Chocolate-coffee Liqueur Sauce, and Chocolate Chocolate Chip Sour Cream Pound Cake.
Servings: 9
Preparation duration: 35 minutes
Cooking duration: 95 minutes
Ingredients:
4 large eggs
1 1/2 cups granulated sugar
1 teaspoon instant coffee granules, dissolved in 1 tablespoon water
1/2 teaspoon salt
13 ounces semisweet chocolate, chopped
1 cup unbleached all-purpose flour
3/4 cup (12 tablespoons) unsalted butter, cut into pieces
3 ounces unsweetened chocolate, chopped
1 teaspoon vanilla extract
1 quart vanilla ice cream (or flavor)
1 cup Ganache, cooled until thickened but pourable (optional)
Equipment:
baking paper
baking pan
oven
double boiler
sauce pan
bowl
hand mixer
frying pan
toothpicks
wire rack
Cooking instruction summary:
1. Position a rack in the middle of the oven. Preheat the oven to 350°F (180°C). Butter a 9-inch square baking pan with 2-inch sides and line the bottom with a piece of parchment paper long enough to extend over the opposite sides of the pan. Butter the paper.2. Place the chocolates, butter, and dissolved coffee in a heatproof bowl (or the top of a double boiler) and place it over, but not touching, barely simmering water in a saucepan (or the bottom of the double boiler). Stir until the chocolates and butter are melted and smooth. Remove from the heat and set aside to cool slightly.3. In a large bowl with an electric mixer on medium speed, beat the eggs, sugar, salt, and vanilla until fluffy and lightened in color, about 1 minute. Stop the mixer and scrape the sides of the bowl as needed. Reduce the speed to low and mix in the melted chocolate mixture until blended. Add the flour and mix just until no white streaks remain. Spread the batter evenly in the prepared pan.4. Bake until the top of the cake is shiny and firm and a toothpick inserted in the center comes out with moist crumbs clinging to it, about 35 minutes. Cool the cake in the pan on a wire rack for 1 hour.5. If using the ganache, pour it over the cake, tilting the pan to spread it evenly. Cool the cake in the pan completely. If omitting the glaze, dust the cooled cake with powdered sugar.6. Use the overhanging ends of parchment paper to lift the cake from the pan. Serve the cake at room temperature with scoops of ice cream. The cake can be covered and stored at room temperature for up to 3 days.
Step by step:
1. Position a rack in the middle of the oven. Preheat the oven to 350°F (180°C). Butter a 9-inch square baking pan with 2-inch sides and line the bottom with a piece of parchment paper long enough to extend over the opposite sides of the pan. Butter the paper.
2. Place the chocolates, butter, and dissolved coffee in a heatproof bowl (or the top of a double boiler) and place it over, but not touching, barely simmering water in a saucepan (or the bottom of the double boiler). Stir until the chocolates and butter are melted and smooth.
3. Remove from the heat and set aside to cool slightly.
4. In a large bowl with an electric mixer on medium speed, beat the eggs, sugar, salt, and vanilla until fluffy and lightened in color, about 1 minute. Stop the mixer and scrape the sides of the bowl as needed. Reduce the speed to low and mix in the melted chocolate mixture until blended.
5. Add the flour and mix just until no white streaks remain.
6. Spread the batter evenly in the prepared pan.
7. Bake until the top of the cake is shiny and firm and a toothpick inserted in the center comes out with moist crumbs clinging to it, about 35 minutes. Cool the cake in the pan on a wire rack for 1 hour.
8. If using the ganache, pour it over the cake, tilting the pan to spread it evenly. Cool the cake in the pan completely. If omitting the glaze, dust the cooled cake with powdered sugar.
9. Use the overhanging ends of parchment paper to lift the cake from the pan.
10. Serve the cake at room temperature with scoops of ice cream. The cake can be covered and stored at room temperature for up to 3 days.
Nutrition Information:
covered percent of daily need
