BITTERSWEET CHOCOLATE CAKE
Provided by Ina Garten Bio & Top Recipes
Categories dessert
Time 1h30m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F. Butter and flour an 8-inch springform pan.
- Place a large heatproof bowl over a pot of simmering water, making sure the water doesn't touch the bowl. Put the butter and chocolate in the bowl, stirring occasionally, until the chocolate melts. Take the bowl off the heat and set aside.
- First, whisk the sugar into the chocolate mixture, then whisk in the eggs, coffee, and salt, whisking until the mixture is combined and smooth. Sprinkle on the flour and fold it in with a rubber spatula until it's incorporated.
- Pour the batter into the prepared pan and place it on a sheet pan. Bake for 30 to 40 minutes (see Cook's Note), until the top puffs up and cracks and the cake doesn't wobble when you jiggle the pan. (A toothpick will not come out clean.) Remove from the oven and cool completely on a baking rack. The cake will deflate as it cools. Run a small knife around the cake and remove the sides of the pan. Cut the cake in wedges and serve warm or at room temperature with sweetened whipped cream, vanilla ice cream, or crème fraîche.
POUNDCAKE WITH CAPPUCCINO AND BITTERSWEET CHOC.
This cake is full of coffee flavor and bittersweet chocolate which is good for your health. Enjoy
Provided by Rose Rauhauser @NewYorkWoman
Categories Chocolate
Number Of Ingredients 11
Steps:
- Preheat oven 325. Grease and flour a 10 inch tube pan. Whisk flour and baking soda together. In a large bowl,cream butter, cream cheese, white sugar and brown sugar until creamy and thoroughly combined. beat in eggs one at a time mixing completely before adding the next one. Stir in vanilla with the espresso powder in a small bowl and add to the butter mixture. Stir until well combined. Stir in flour mixture 1/2 cup at a time beat until thoroughly incorporated. Stir in chopped chocolate. Spoon batter into prepared cake pan. Bake 1 1/2 hours, I start checking after 1 hour 15 minutes and with my oven it was almost done, waited 5 more minutes. Cool cake in pan 15 minutes before removing. Dust with confectioners sugar or glaze, whichever you prefer.
CAPPUCCINO POUND CAKE WITH BITTERSWEET CHOCOLATE
A variation of the classic cream cheese pound cake with mocha flavoring and chips of dark chocolate floating throughout the cake. Serves a crowd and always well received! Keep in an airtight cake safe -- it tastes best if made at least 24 hours prior to serving, and can actually be made 2 to 3 days in advance!
Provided by elsa
Categories Dark Chocolate Desserts
Time 2h20m
Yield 15
Number Of Ingredients 11
Steps:
- Preheat an oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch tube pan. Whisk the flour and baking soda together until blended.
- In a large bowl, mash the butter, cream cheese, white sugar and brown sugar with a spoon until the mixture is creamy and thoroughly combined. Beat in 1 egg at a time, mixing it in completely before adding the next one. Stir the vanilla extract with the instant espresso powder in a small bowl, and add it to the butter mixture. Stir in until well combined.
- Stir the flour mixture into the butter mixture in 1/2-cup quantities until the flour has been thoroughly incorporated. Stir in the chopped dark chocolate. Spoon the batter into the prepared cake pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 1/2 hours. Start checking for doneness after about 1 hour and 15 minutes. Cool the cake in the pan for about 10 minutes, then turn out onto a cake dish and allow to finish cooling. Dust with confectioners' sugar.
Nutrition Facts : Calories 542.6 calories, Carbohydrate 61.9 g, Cholesterol 139.6 mg, Fat 31.3 g, Fiber 1.7 g, Protein 7.2 g, SaturatedFat 18.8 g, Sodium 251.2 mg, Sugar 41 g
CAPPUCCINO POUND CAKE
Make and share this Cappuccino Pound Cake recipe from Food.com.
Provided by Annacia
Categories Dessert
Time 21m
Yield 10-12 serving(s)
Number Of Ingredients 20
Steps:
- Mix all wet ingredients together and beat for 4 minutes with electric mixer.
- Mix all dry ingredients together and add to wet mixture, mix well.
- Spread into greased and floured tube pan. Bake at 325F for 1 hour 10 minutes.
- Coffee Kahlua Cream Glaze:
- Beat all ingredients until stiff and
- spread over cool cake.
Nutrition Facts : Calories 535.4, Fat 29.5, SaturatedFat 9.6, Cholesterol 117.9, Sodium 249.7, Carbohydrate 62.4, Fiber 2.4, Sugar 38.5, Protein 7.4
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