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
Experts have proved the existance of recipes far back into the far past, certainly as far back as the Egyptians, and possibly even further. Interesting though that maybe, sadly, these early cook books were just very simple hieroglyphic or cunieform instructions for preparing food.
As we move into The time of the roman empire around 25BC a roman called Apicius compiled a few scripts describing recipes cooked by the Romans. In his works, Apicius recounts how the meals were separated into hors d`oeuvres, main course and dessert, a very modern way of dining. He also informs us how the ancient cooks made use of many different aromatic flavors, including some that we all recognise such as thyme, mint and dill. In the 15th century, people returning from the crusades brought us many foods and spices from Arab countries, such as basil and coriander. These new spices and herbs created an increase in publications on food, most of which still exist in private cookery archives. When we get to the 1900s, cookery publications are in high demand, as a result of more people being able to read, people having more free time and having more disposable income. |
We hope you enjoy this Bittersweet Chocolate Pound Cake recipe.
