6 oz chocolate, unsweetened
2 cup flour
1 tsp baking soda
3/4 tsp baking powder
2 tbsp instant coffee
2 tbsp ; water, hot
1 ; water, cold
2 cup sugar
1 cup butter, softened
1 tsp vanilla extract
3 eggs
RICH CHOCOLATE GLAZE
1 oz chocolate, unsweetened
1 cup sugar, confectioners
3 tbsp butter, softened
1/2 tsp vanilla extract
1 tbsp ; water, hot tap, to 2 t
Directions
Preheat oven to 325 F. Over hot (not boiling) water, melt chocolate
bars, stirring until smooth. In small bowl combine flour, baking
soda and baking powder; set aside. In 2-cup glass measure, dissolve
instant coffee in hot water; add cold water to measure 1-1/2 cups.
In a large mixer bowl, beat sugar, butter and vanilla until creamy.
Beat in eggs one at a time. Beat at high speed 5 minutes. Stir in
melted chocolate. Add flour mixture alternately with coffee mixture.
Pour batter into greased and floured 10-inch Bundt pan or angel food
cake pan.
Bake 65-70 minutes or until cake tester inserted in center comes out
clean. Cool in pan 30 minutes; remove from pan and cool completely.
Drizzle with Rich Chocolate Glaze.
Glaze: Over hot (not boiling) water, melt chocolate, stirring until
smooth. In the small mixer bowl, combine melted chocolate, confec-
tioners' sugar, butter and vanilla. At low speed, gradually beat in
water until smooth. Drizzle over cake.
[ Nestle's package wrapper ]
Servings: 12 servings
Bittersweet Chocolate Pound Cake Recipe brought to you by Recipe Ideas
Categories: Cake; Chocolate; Chocolate Cake; Dessert
The History of Recipes
It is quite feasible to track the history of transcribed cooking instructions far back into the far past, certainly as far back into recorded history as the Egypt of the Pharoahs, and maybe further still. However, mostly, these early recipes were just very simple pictorial, hieroglyphic or cunieform recipes for food preparation.
Interestingly, the oldest recipe discovered so far, according to experts is a collection of tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `wonderful`. Progressing into The time of the romans around 25BC a roman called Apicius created a few scripts detailing recipes prepared by his fellow Romans. In his publication, Apicius tells us how the meals were separated into appetizers, main course and desserts, a very modern way of dining. This early Roman chef recounts how the early Romans made use of a wide range of aromatic flavours, including a few that will be familiar to modern cooks like basil, rue and dill. Later, in the 15th century, people returning from the crusades brought us a variety of foods and spices from Arab cuisine, including rosemary and coriander. These new herbs and spices created a torrent in cookery books, the majority of which still exist in private collections. During the next few hundred years, the families of Europe competed to serve the most extravagent banquests, and because of this the best cooks and their recipe collections became highly prized. Even so, it was during the nineteenth century the formal cooking and cookery books became really popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated years of their lives to assembling, trying out, and publishing recipes to allow everyone to enjoy them. Like it or not, the introduction of TV gave us TV cooks and the demand for the spin-off recipe books. Which brings us neatly up to date and the internet revolution, permitting everybody to search through massive numbers of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Bittersweet Chocolate Pound Cake recipe.
