Bittersweet Chocolate Pound Cake Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
6 ounce: 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 ounce: Chocolate, unsweetened
1 cup: Sugar, confectioners
3 tbsp: Butter, softened
1/2 tsp: Vanilla extract,
1 tbsp: , Water, hot tap, to 2 T
Directions:
Preheat oven to 325 F. Over hot (not boiling) water, melt chocolate
bars, stirring until smooth. In small bowl combine flour, baking
soda and baking powder; set aside. In 2-cup glass measure, dissolve
instant coffee in hot water; add cold water to measure 1-1/2 cups.
In a large mixer bowl, beat sugar, butter and vanilla until creamy.
Beat in eggs one at a time. Beat at high speed 5 minutes. Stir in
melted chocolate. Add flour mixture alternately with coffee mixture.
Pour batter into greased and floured 10-inch Bundt pan or angel food
cake pan.
Bake 65-70 minutes or until cake tester inserted in center comes out
clean. Cool in pan 30 minutes; remove from pan and cool completely.
Drizzle with Rich Chocolate Glaze.
Glaze: Over hot (not boiling) water, melt chocolate, stirring until
smooth. In the small mixer bowl, combine melted chocolate, confec-
tioners sugar, butter and vanilla. At low speed, gradually beat in
water until smooth. Drizzle over cake.
[ Nestles package wrapper ]
Source from luhu.jp
bars, stirring until smooth. In small bowl combine flour, baking
soda and baking powder; set aside. In 2-cup glass measure, dissolve
instant coffee in hot water; add cold water to measure 1-1/2 cups.
In a large mixer bowl, beat sugar, butter and vanilla until creamy.
Beat in eggs one at a time. Beat at high speed 5 minutes. Stir in
melted chocolate. Add flour mixture alternately with coffee mixture.
Pour batter into greased and floured 10-inch Bundt pan or angel food
cake pan.
Bake 65-70 minutes or until cake tester inserted in center comes out
clean. Cool in pan 30 minutes; remove from pan and cool completely.
Drizzle with Rich Chocolate Glaze.
Glaze: Over hot (not boiling) water, melt chocolate, stirring until
smooth. In the small mixer bowl, combine melted chocolate, confec-
tioners sugar, butter and vanilla. At low speed, gradually beat in
water until smooth. Drizzle over cake.
[ Nestles package wrapper ]
Source from luhu.jp