dark chocolate brown sugar pound cake with chocolate glaze recipe | chocolate recipes | chocolate recipes from the chocolate inn: "[Recipe Site Index] [Conversion Tables] [Recipe Converter] [Substitution List]
Pure Chocolate Extract is a fat free product containing volatile 'top notes' which are lost in the processing of cocoa. Before processing, cocoa beans are about 50% cocoa butter. The beans are processed, using heat and pressure to separate the cocoa from the cocoa butter, resulting in a loss of flavor in the remaining cocoa. This flavor loss is, understandably, not something that the cocoa manufacturers are eager to talk about. Chocolate Extract can be used to replace these lost flavors, enhancing and balancing the overall chocolate characteristics.


Dark Chocolate Brown Sugar Pound Cake With Chocolate Glaze
2 1/4 C. cake flour

3/4 C. unsweetened Dutch-process cocoa powder

1/2 t. salt

1/4 t. baking soda

1 C. sour cream

2 1/4 sticks (1 C. plus 2 T.) unsalted butter, softened

1 1/2 C. granulated sugar

1 1/2 C. packed dark brown sugar

1 T. chocolate extract (optional)

1 t. vanilla extract

6 large eggs

Glaze:

3 oz. fine-quality bittersweet chocolate (not unsweetened)

2 T. unsalted butter

Accompaniments:

Brown sugar mixed into sour cream, to taste and strawberries

Do not preheat oven. Butter and flour 12-cup bundt pan, knocking out any excess flour.

Into small bowl sift together flour, unsweetened cocoa powder and salt. In another small bowl, stir together baking soda and sour cream.

In large bowl with an electric mixer (preferably a standing electric mixer) beat together butter and sugars until light "