Bittersweet Chocolate Pound Cakecakes, chocolate 6 oz chocolate, unsweetened 2 cup flour 1 teaspoon baking soda 3/4 teaspoon baking powder 2 tablespoon instant coffee 2 tablespoon ; water, hot 1 ; water, cold 2 cup sugar 1 cup butter; softened 1 teaspoon vanilla extract 3 eggs ----RICH CHOCOLATE GLAZE---- 1 oz chocolate, unsweetened 1 cup sugar, confectioners 3 tablespoon butter; softened 1/2 teaspoon vanilla extract 1 tablespoon ; water, hot tap, to 2 t 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 ] |
