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Pound of Chocolate Cake recipe
by Danielle
Excerpts + Food & Drink / February 02, 2010
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Here's an delicious recipe for Pound of Chocolate Cake from Chronicle Books' new cookbook called CHOCOLATE CAKES. Available at your local bookstore. Enjoy!
Pound of Chocolate Cake
Makes 9 to 12 servings
Mixing time 10 minutes
Baking 350°F (180°C/gas mark 4) for about 35 minutes
This square cake is dark and moist, with a fudge-all-the-way-through texture. What else would you expect from 1 pound (455 g) of chocolate? The cake can be spread with a ganache glaze for even more chocolate richness.
13 oz (370 g) semisweet (plain) chocolate, chopped
3 oz (85 g) unsweetened chocolate, chopped
3⁄4 c up (170 g) unsalted butter, cut into pieces
1 tsp instant coffee granules dissolved in
1 tbsp water
4 large eggs
1 1⁄2 cups (300 g) granulated sugar
1⁄2 tsp salt
1 tsp vanilla extract (essence)
1 cup (130 g) unbleached all-purpose (plain) flour
1 cup (240 ml) ganache (recipe below), cooled until thickened but pourable (optional)
Powdered (icing) sugar for dusting (optional)
1 qt (960 ml) vanilla ice cream or flavor of your choice
Position a rack in the middle of the oven. Preheat the oven to
350°F (180°C/gas mark 4). Butter a 9-in (23-cm) square pan
with sides 2 in (5 cm) high. Line the bottom with a piece of
parchment (baking) paper long enough to extend over opposite
sides of the pan. Butter the paper.
Put both chocolates, the butter, and dissolved coffee in a
heatproof bowl (or the top of a double boiler) and place it over,
but not touching, barely simmering water in a saucepan (or the
bottom of the double boiler). Stir until the chocolates and butter
are melted and smooth. Remove from over the water and set
aside to cool slightly.
In a large bowl, using an electric mixer on medium speed,
beat the eggs, sugar, salt, and vanilla until fluffy and lightened
in color, about 1 minute. Stop the mixer and scrape the sides of
the bowl as needed. On low speed, mix in the melted chocolate
mixture until blended. Mix in the flour just until no white
streaks remain. Spread the batter evenly in the prepared pan.
Bake until the top of the cake is shiny and firm and a
toothpick inserted in the center comes out with moist crumbs
clinging to it, about 35 minutes. Cool the cake in the pan on a
wire rack for 1 hour.
If using the ganache, pour it over the cake, tilting the pan
to spread it evenly. Cool the cake in the pan thoroughly. The
cake will become firm. If omitting the glaze, dust the cooled
cake with powdered sugar, if desired. Use the overhanging
ends of parchment (baking) paper to lift the cake from the pan.
Serve the cake at room temperature with scoops of ice cream.
The cake can be covered and stored at room temperature
for up to 3 days.
Ganache and Whipped Ganache
Mixing and cooking time 5 minutes
The ganache can be used warm as a fudge sauce or poured over a cake as a glaze or filling. And that is not all. When lightly whipped, ganache becomes an extraordinary creamy filling.
When whipping ganache, let it cool and thicken to a firm but not hard texture. Refrigerating it will firm it more quickly, but it should chill for only 1 or 2 hours until the edges are firm. Use a whisk to beat the mixture for about 30 seconds until the color lightens from a dark brown to a medium brown. The taste and texture will change from fudgelike to creamlike. Using a whisk prevents the ganache from being whipped too vigorously, which could turn it grainy. Whipped ganache should be spread immediately, as it firms up quickly and becomes difficult to spread smoothly.
Makes 2 cups (480 ml) or 4 cups (960 ml)
For 2 cups
1 c up (240 ml) heavy (double) cream
1 tbsp unsalted butter
9 oz (255 g) bittersweet chocolate, chopped, or
1 1⁄2 cups (255 g) bittersweet chocolate chips
1 tsp vanilla extract (essence)
For 4 cups
2 c ups (480 ml) heavy (double) cream
2 tbsp unsalted butter
18 oz (510 g) bittersweet chocolate, chopped, or
3 cups (510 g) bittersweet chocolate chips
2 tsp vanilla extract (essence)
In a medium saucepan, heat the cream and butter over low heat until the cream is hot and the butter melts. The hot cream mixture should form tiny bubbles and measure about 175°F (80°C) on an instant-read thermometer; do not let the mixture boil as a skin might form on the top. If this happens, use a spoon to lift off the skin and discard it. Remove the pan from the heat, add the chocolate, and let stand in the hot cream mixture for about 30 seconds to soften. Whisk the ganache just until all of the chocolate is melted and the ganache is smooth. Stir in the vanilla.
If the ganache will be poured or spread, let it cool and thicken slightly, about 30 minutes. It can be covered and refrigerated for up to 1 week; if it becomes too firm, it can be warmed over low heat, stirring to soften it evenly.
To make whipped ganache, cover the warm ganache and let stand at room temperature until firm, 3 to 4 hours, depending on the quantity and the temperature of your kitchen. Or, cover and refrigerate the ganache until the edges are firm and the center is slightly thickened, 1 to 2 hours. You can speed up the process to 30 minutes or less by pouring the ganache into a 9-by-13-in (23-by-33-cm) or larger baking dish. Drop a teaspoon of the cold ganache on a plate; set aside to compare the color with that of the beaten ganache. Place the cold ganache in a bowl and whisk until it changes from a dark chocolate color to a medium chocolate color and thickens slightly, about 30 seconds. Compare with the ganache on the plate. The whipped mixture should look lighter in color—similar to a dark, good-quality milk chocolate. Use immediately.
Choices: Other flavorings for ganache include almond extract; ground cinnamon; dissolved instant coffee granules, finely grated orange or lemon zest; fruit purees; and rum, brandy, or other liqueurs. Start with a small quantity, taste the mixture, and keep adding to your taste. Begin with 1 tbsp for the liquor or liqueurs and 1 tsp for instant coffee or grated zest. For almond extract, try ¼ tsp; for cinnamon, ½ tsp, and for fruit purees, 1 tbsp. Quantities can always be increased.
Comments
On July 09, 2010 at 12:21 AM, Tony said:
My partner loves it! We’ve printed it off and now the recipe is in the kitchen drawer next to the Tiramisu Recipe. Thanks for sharing how to make such a wonderful cake!