how do you cook chocolate pound cake?
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- Chocolate Pound Cake and Peanut Butter and Chocolate Praline Ice Cream Sandwiches Recipe Courtesy of Emeril Lagasse
Show: Emeril Live
Episode: Father's Day
1 quart whole milk
2 cups heavy cream
2 cups sugar
6 ounces semi-sweet chocolate, melted
8 egg yolks, beaten
1 recipe of Peanut Butter and Chocolate Pralines (recipe from above)
2 one-pound loaves Chocolate Pound Cake, store-bought, cut into 1/4-inch slices
In a large saucepan, over medium heat, combine the milk, cream, and sugar. Whisk until the sugar is dissolved. Bring the milk up to a boil and then reduce to a simmer, this will scald the milk. Whisk in the chocolate. Whisk some of the hot milk mixture into the beaten eggs. Add the egg mixture to the remaining milk and continue to cook until the mixture comes back to a boil. This mixture will be thick and will coat the back of a spoon. Remove from the heat and strain into a glass bowl. Cover the top of the mixture with plastic wrap and cool completely. Place the mixture in the refrigerator and chill completely. Pour the filling into an ice cream machine and follow the instructions for the churning time. Fold in the pralines and freeze in 1 pound loaf pans. Yield: about 1/2 gallon . After the ice cream is firm, remove from the pan. Slice the ice cream into 1/2-inch slices. Place one slice of ice cream between two slices of pound cake, forming a sandwich. Repeat process until all of the cake is used. Wrap each sandwich in plastic wrap and freeze until ready to use. When ready, unwrap and serve.
Chocolate Pound Cake From Food Network Kitchens
Cake:
2 1/2 cups all-purpose flour
3/4 cup Dutch processed cocoa powder
1/2 teaspoon salt
8 large eggs, at room temperature
2 egg large yolks, at room temperature
1 tablespoon pure vanilla extract
2 teaspoons instant espresso powder
12 ounces unsalted butter (3 sticks), room temperature
2 1/2 cups sugar
6 ounces bittersweet chocolate, roughly chopped
Chocolate Glaze:
6 ounces bittersweet or semisweet chocolate, finely chopped
8 tablespoons unsalted butter (1 stick)
1 tablespoon honey
Equipment: 10 cup bundt pan
Place a rack in the middle of the oven and preheat to 350 degrees F. Butter and flour the bundt pan.
Sift the flour, cocoa, and salt into a medium bowl. Whisk the eggs, yolks, vanilla, and espresso powder together into a bowl and set aside.
In a heavy duty mixer, beat the butter with the paddle attachment, on medium speed for 1 minute, or until smooth. Gradually pour in the sugar, 1/4 cup at a time, until the butter begins to lighten, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula and beat, on medium-high, until light and fluffy, about 4 minutes more.
Adjust the mixer's speed to its lowest setting. Add 1/2 of the flour mixture and mix until completely absorbed before adding the rest. Scrape down the sides of the mixer then beat on medium-high for 30 seconds more.
Adjust again to low speed and add half the egg mixture, mix until blended and smooth. Add the remaining egg mixture and beat until almost blended. Remove the bowl from the mixer, and fold in the chocolate by hand. Take care not to over mix the batter.
Spoon the batter into the prepared pan and smooth the top with a spatula. Bake until a toothpick inserted into the center comes out clean, about 1 hour and 10 minutes.
Cool the cake in the pan, on a rack for 10 minutes. Turn the cake out of the pan, and cool right side up on a rack. If not serving the same day, wrap in plastic wrap and store at room temperature. Glaze just before serving. Cake can be frozen for 1 month.
For the glaze: Put all the ingredients in a microwave safe bowl or glass measuring cup. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue heat until completely melted, about 1 minute more. Remove from the microwave and whisk until fully combined, smooth and glossy. While warm, pour glaze over cooled cake and do not spread. Serve as desired.
- Chocolate Pound Cake
1 cup butter or margarine
1/2 cup shortening
3 cups granulated sugar
5 eggs
1 teaspoon vanilla extract
3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt
4 to 5 tablespoons cocoa
1 cup milk
PREPARATION:
Beat butter and shortening; add sugar and mix well. Add eggs, one at a time, beating well after each addition; beat in vanilla. Combine dry ingredients in a separate bowl then add alternately with milk to creamed mixture.
Bake chocolate pound cake in a greased 10-inch tube pan at 325° for 80 minutes, or until chocolate pound cake bounces back when touched lightly in the center with finger
- usually in the oven
- recipezaar.com key word "chocolate poundcake"
- Chocolate Pound Cake
INGREDIENTS
1 1/2 cups butter, softened
3 cups white sugar
5 eggs
2 teaspoons vanilla extract
2 teaspoons instant coffee granules dissolved in 1/4 cup hot water
1 cup buttermilk
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1 teaspoon salt
DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Mix together the flour, cocoa, baking powder, and salt. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the dissolved coffee and buttermilk. Pour batter into prepared pan.
Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 20 minutes, then turn out onto a wire rack and cool completely.
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It has recipes for quite a few tasty cakes and desserts that can be prepared easily from home ..
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