December 28, 2013

Breton Chocolate Pound Cake

Ingredients:
Bitter Chocolate - 5 squares
Water - 1 1/2 cups
All purpose flour - 2 cups
Sugar - 2 cups (powder)
Butter - 1/2 cup
Salt - 1 tsp
Eggs - 3
Aromatic bitters - 1 tsp (optional)
Vanilla essence - 1 tsp
Baking powder - 2 tsp

For Chocolate Glaze:
Dark chocolate - 100 gm
Butter - 1 tbsp
Water - 3 tbsp
Sugar - 1 cup (powdered)
Vanilla essence - 1 tsp
Salt -  a pinch

Method:

  • Boil water and pour boiling water over chocolate pieces. Stirring constantly, until chocolate melts.Cool until lukewarm.
  • Sift flour, baking powder and salt . Blend butter and sugar till smooth.
  • Add cooled chocolate batter and flour alternatively and blend at medium speed for 5 minutes.
  • Chill batter in bowl for at least 1 hour.
  • Return bowl to mixer. Beat at medium speed for 1 minute.
  • Add eggs, one at a time, beating 1 minute after each addition.
  • Add aromatic bitters and vanilla and beat 2 minutes.
  • Pour batter into a greased tin. Bake in slow oven for 1 hour and 45 minutes, or until a toothpick inserted in center comes out clean.
  • Cool cake in pan on wire rack for 10 minutes; loosen around edges with a knife.
  • Turn cake out of pan on a wire rack and cool completely.
  • Frost with chocolate  glaze .
 Chocolate Glaze Preparation:
  • Melt chocolate in microwave then add butter and water.Stir until melted.
  • Add sugar, vanilla essence and salt. Beat well. 




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CHURMA

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