by Daniel Y. Go
Recipe: bittersweet chocolate pound cake
Bittersweet Chocolate Pound Cake
3 foil-wrapped bars (6 ounce) Nestlé
unsweetened chocolate baking bars
2 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon baking powder
2 tablespoons instant coffee
2 tablespoons warm water
2 cups granulated sugar
1 cup butter, softened
1 teaspoon vanilla extract
Confectioners’ sugar (optional)
Preheat oven to 325 degrees F. Grease and flour 10-inch fluted tube or angel food cake pan. Melt unsweetened chocolate baking bars.
In normal size bowl, combine flour, baking soda and baking powder; reserve. In 2-cup measure, dissolve instant coffee in warm water; add cool water to measure 1 1/2 cups.
In large mixer bowl, beat granulated sugar, butter and vanilla extract until creamy. Beat in eggs, 1 at the same time. Stir in melted chocolate. Add flour mixture alternately with coffee mixture. Pour into prepared pan. Bake one hour or until wooden pick inserted into center happens clean.
Cool half an hour; remove from pan. Cool completely. Drizzle with Viennese Glaze. Sprinkle with a light sprinkling of confectioners’ sugar.
1 (8 ounce) package (4 foil-wrapped bars)
Nestlé semi-sweet chocolate baking bars
2/3 cup heavy or whipping cream
3 tablespoons confectioners? sugar
3/4 teaspoon vanilla extract
In medium saucepan over suprisingly low heat, melt semi-sweet chocolate baking bars with heavy cream and confectioners’ sugar, stirring until smooth. Stir in vanilla extract; cool to room temperature.
Makes about 1 2/3 cups.