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Published On: Apr 26, 2006 10:02 PM
Total entries in this category:
Published On: Apr 26, 2006 10:02 PM
Comfort Food
As usual, the world remains a busy, scary place.
Sometimes, one just needs a break between chaos in the Southeast, dead Supreme
Court Justices, helicopters dropping concrete blocks on ski gondolae, and
crashing airplanes, and eat something terribly
unhealthy.
And I'm here to help. I'm usually all about eating healthy, but sometimes you just need something... well, something chocolate, to be quite frank.
I originally pulled this recipe from the internet about 5 years ago, and have made changes to it over the years, until I can now officially call it "mine."
Chocolate Pound Cake
There are three parts:
1-1/2 cups water
2 tbsp instant coffee -- Go wild here; anything from Folger's Crystals to General Foods International Coffees
6 chopped squares semi-sweet chocolate (6 ounces)
2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
2 cups white granulated sugar
1 cup butter, softened (well-softened, but not melted)
1/2 tsp vanilla extract
1/2 tsp almond extract
3 eggs
Preheat oven to 325. Grease and flour 5 small loaf pans.
Combine instant coffee and water, and bring to a boil in small saucepan. Stir in chocolate until melted and well-mixed. Stir and set aside to cool.
Sift together flour, baking powder and baking soda (if you don't have a sifter, place them all in a large bowl and stir together well, and smoosh any lumps)
In large bowl, cream softened butter and sugar, using a mixer or by hand. Stir in vanilla and almond extracts. Beat eggs individually and stir into butter mixture one at a time, until yellow-orange color is uniform.
Stir half of flour mixture into butter mixture. Ensure that chocolate is warm but not hot, and stir in half of it (if it's too hot it may fry the egg. It should be tolerable when you stick a clean finger into it). Mix well, scraping excess flour from side of bowl. Stir in remaining flour and remaining chocolate, and mix everything completely, smooshing any lumps, until mixture is smooth and uniform in color.
Pour batter into loaf pans, and bake for 30-40 minutes, or until toothpick comes out clean. Larger pans will require longer cooking time.
When mostly cool, remove cakes carefully from pans. Keep one out for immediate gratification, and freeze the other four for later emergencies.
And I'm here to help. I'm usually all about eating healthy, but sometimes you just need something... well, something chocolate, to be quite frank.
I originally pulled this recipe from the internet about 5 years ago, and have made changes to it over the years, until I can now officially call it "mine."
Chocolate Pound Cake
There are three parts:
1-1/2 cups water
2 tbsp instant coffee -- Go wild here; anything from Folger's Crystals to General Foods International Coffees
6 chopped squares semi-sweet chocolate (6 ounces)
2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
2 cups white granulated sugar
1 cup butter, softened (well-softened, but not melted)
1/2 tsp vanilla extract
1/2 tsp almond extract
3 eggs
Preheat oven to 325. Grease and flour 5 small loaf pans.
Combine instant coffee and water, and bring to a boil in small saucepan. Stir in chocolate until melted and well-mixed. Stir and set aside to cool.
Sift together flour, baking powder and baking soda (if you don't have a sifter, place them all in a large bowl and stir together well, and smoosh any lumps)
In large bowl, cream softened butter and sugar, using a mixer or by hand. Stir in vanilla and almond extracts. Beat eggs individually and stir into butter mixture one at a time, until yellow-orange color is uniform.
Stir half of flour mixture into butter mixture. Ensure that chocolate is warm but not hot, and stir in half of it (if it's too hot it may fry the egg. It should be tolerable when you stick a clean finger into it). Mix well, scraping excess flour from side of bowl. Stir in remaining flour and remaining chocolate, and mix everything completely, smooshing any lumps, until mixture is smooth and uniform in color.
Pour batter into loaf pans, and bake for 30-40 minutes, or until toothpick comes out clean. Larger pans will require longer cooking time.
When mostly cool, remove cakes carefully from pans. Keep one out for immediate gratification, and freeze the other four for later emergencies.
Posted: Tue - September 6, 2005 at 12:22 PM