Breton Chocolate Pound Cake Recipe
Do you want a delicious Breton Chocolate Pound Cake recipe? This Breton Chocolate Pound Cake makes a compelling Dessert for most party meals. I am certain both of us will be in agreement that this Breton Chocolate Pound Cake is really delicious.
Ingredients
5 squares unsweetened chocolate
1 1/3 cups water
2 cups all purpose flour
2 cups sugar
1 teaspoon salt
1/2 cup butter or margarine
3 eggs
1 teaspoon aromatic bitters
1 teaspoon vanilla
2 teaspoons baking powder
Shiny Chocolate Glaze
Directions
1. Combine chocolate and water in a small saucepan. Heat, stirring constantly, until chocolate melts; cool until lukewarm.
2. Sift flour, sugar and salt into large bowl of electric mixer; cut in butter or margarine with a pastry blender to make a crumbly mixture.
3. Add cooled chocolate mixure. Beat at medium speed for 5 minutes. Chill batter in bowl in the refrigerator for at least 1 hour.
4. Return bowl to mixer. Beat at medium speed 1 minute. Add eggs 1 at a time, beating 1 minute after each addition. Add aromatic bitters and vanilla and beat 2 minutes. Add baking powder and beat 2 minutes more.
5. Pour batter into a greased 8-cup fluted tube pan which has been lightly dusted with dry cocoa (or a 9x5x3-inch loaf pan).
6. Bake in slow oven (300°) 1 hour, 45 minutes, or until a toothpick inserted in center comes out clean. Cool cake in pan on wire rack 10 minutes; loosen around edges with a knife. Turn cake out of pan on wire rack and cool completely.
7. Frost with SHINY CHOCOLATE GLAZE and garnish with sliced almonds or walnuts, if you wish.
2. Sift flour, sugar and salt into large bowl of electric mixer; cut in butter or margarine with a pastry blender to make a crumbly mixture.
3. Add cooled chocolate mixure. Beat at medium speed for 5 minutes. Chill batter in bowl in the refrigerator for at least 1 hour.
4. Return bowl to mixer. Beat at medium speed 1 minute. Add eggs 1 at a time, beating 1 minute after each addition. Add aromatic bitters and vanilla and beat 2 minutes. Add baking powder and beat 2 minutes more.
5. Pour batter into a greased 8-cup fluted tube pan which has been lightly dusted with dry cocoa (or a 9x5x3-inch loaf pan).
6. Bake in slow oven (300°) 1 hour, 45 minutes, or until a toothpick inserted in center comes out clean. Cool cake in pan on wire rack 10 minutes; loosen around edges with a knife. Turn cake out of pan on wire rack and cool completely.
7. Frost with SHINY CHOCOLATE GLAZE and garnish with sliced almonds or walnuts, if you wish.
