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Receta Bittersweet Chocolate Pound Cake
by Global Cookbook

Bittersweet Chocolate Pound Cake
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Ingredientes

  • 6 ounce Chocolate, unsweetened
  • 2 c. Flour
  • 1 tsp Baking soda
  • 3/4 tsp Baking pwdr
  • 2 Tbsp. Instant coffee
  • 2 Tbsp. ,Water, warm Water, cool
  • 2 c. Sugar
  • 1 c. Butter, softened
  • 1 tsp Vanilla extract
  • 3 x Large eggs
  • 1 ounce Chocolate, unsweetened
  • 1 c. Sugar, confectioners
  • 3 Tbsp. Butter, softened
  • 1/2 tsp Vanilla extract
  • 1 Tbsp. ,Water, warm tap, to 2 Tablespoons

Direcciones

  1. Preheat oven to 325 F. Over warm (not boiling) water, heat chocolate bars, stirring till smooth. In small bowl combine flour, baking soda and baking pwdr; set aside. In 2-c. glass measure, dissolve instant coffee in warm water; add in cool water to measure 1-1/2 c..
  2. In a large mixer bowl, beat sugar, butter and vanilla till creamy. Beat in Large eggs one at a time. Beat at high speed 5 min. Stir in melted chocolate. Add in flour mix alternately with coffee mix. Pour batter into greased and floured 10-inch Bundt pan or possibly angel food cake pan.
  3. Bake 65-70 min or possibly till cake tester inserted in center comes out clean.
  4. Cold in pan 30 min; remove from pan and cold completely. Drizzle with Rich Chocolate Glaze.
  5. Glaze: Over warm (not boiling) water, heat chocolate, stirring till smooth. In the small mixer bowl, combine melted chocolate, confec- tioners' sugar, butter and vanilla. At low speed, gradually beat in water till smooth. Drizzle over cake.
  6. [ Nestle's package wrapper ]