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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.
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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 and fluffy, about 10 minutes. Beat in
extract(s) and add eggs 1 at a time, beating well after each addition. With
mixer at low speed, add flour mixture and sour cream mixture alternately in
batches, beating until just combined.
Pour batter into bundt pan and put in middle of cold oven. Set oven to 350°F.
and bake cake 1 hour and 25 minutes, or until tester comes out clean.
Cool cake in pan on rack 15 minutes and turn out onto rack to cool completely.
Pound cake keeps, wrapped in plastic wrap, at room temperature 1 week.
Alternatively, pound cake may be frozen, wrapped well in plastic wrap and foil,
3 months.
To make glaze, chop bittersweet chocolate and put in double boiler or metal bowl
set over a saucepan of barely simmering water.
Melt chocolate with butter, stirring until smooth. Transfer glaze to a pastry
bag fitted with a No. 3 plain tip (slightly smaller than 1/8 inch).
(Alternately, transfer glaze to a small, heavy-duty sealable plastic bag and
press out excess air. Snip off 1 corner, making a small hole.)
Pipe glaze back and forth over top of cake, letting it drip down sides. Let
glaze set 30 minutes at room temperature.
Serve cake with dollops of sour cream and strawberries.
Makes 16 servings.
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