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| Home -> [Cakes, Chocolate, Desserts] -> [Bittersweet chocolate pound cake Recipe] |
Bittersweet chocolate pound cake
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| Artist: |
_ |
Yield: |
12 |
| Categories: |
Cakes, Chocolate, Desserts |
Rating: |
0 |
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Ingredients:
| 6
| oz | Chocolate, unsweetened | | 2
| cup | Flour | | 1
| tsp | Baking soda | | 3/4
| tsp | Baking powder | | 2
| tbsp | Instant coffee | | 2
| tbsp | Water, hot | | | Water, cold | | 2
| cup | Sugar | | 1
| cup | Butter, softened | | 1
| tsp | Vanilla extract | | 3
| | Eggs | | | RICH CHOCOLATE GLAZE | | 1
| oz | Chocolate, unsweetened | | 1
| cup | Sugar, confectioners | | 3
| tbsp | Butter, softened | | 1/2
| tsp | Vanilla extract | | 1
| tbsp | Water, hot tap, to 2 T |
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Procedures:
| 1 | Preheat oven to 325°F. over hot (not boiling) water, melt chocolate bars, stirring until smooth. | | 2 | In small bowl combine flour, baking soda and baking powder; set aside. | | 3 | In 2-cup glass measure, dissolve instant coffee in hot water; add cold water to measure 1-?cups. | | 4 | in a large mixer bowl, beat sugar, butter and vanilla until creamy. | | 5 | Beat in eggs one at a time. | | 6 | Beat at high speed 5 minutes. | | 7 | Stir in melted chocolate. | | 8 | Add flour mixture alternately with coffee mixture. | | 9 | Pour batter into greased and floured 10-inch bundt pan or angel food cake pan. | | 10 | bake 65-70 minutes or until cake tester inserted in center comes out clean. | | 11 | Cool in pan 30 minutes; remove from pan and cool completely. | | 12 | Drizzle with rich chocolate glaze. | | 13 | glaze: over hot (not boiling) water, melt chocolate, stirring until smooth. | | 14 | In the small mixer bowl, combine melted chocolate, confec- tioners" sugar, butter and vanilla. | | 15 | At low speed, gradually beat in water until smooth. | | 16 | Drizzle over cake. | | 17 | [ nestle"s package wrapper ] |
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