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Chocolate Pound Cake

Source of Recipe


From "French Farmhouse Cookbook" by Susan Loomis






List of Ingredients



• 1 cup unbleached all-purpose flour
  
• 1/2 cup unsweetened cocoa powder
  
• Pinch of sea salt
  
• 4 large eggs, at room temperature, separated
  
• 1 cup granulated sugar
  
• 2 tsp vanilla extract
  
• 14 Tbsp unsalted butter, at room temperature
  






Instructions



1. Preheat the oven to 325° F. Thoroughly butter and flour a 9-inch springform pan. Cut a piece of parchment paper to fit the bottom of the pan, place it inside, and butter and flour it as well.
   
   
2. Sift the flour, cocoa powder and salt onto a piece of parchment paper. If using an electric mixer, use the whisk attachment if you have one. In the bowl of the mixer, or in another large bowl, whisk the egg yolks with all but 1 tablespoon of the sugar until they are foamy and pale yellow, and have at least doubled in volume. Whisk in the vanilla extract. Sprinkle the flour over the egg yolk mixture and whisk it in quickly, just so it is mixed. Don't be concerned if some flour still clings to the sides of the bowl; you'll get that later. Add the butter in thirds, whisking continuously. Scrape down the sides of the bowl, and whisk the batter once more, forcefully, so all is combined. Finally, gently stir the batter several times in a folding motion, as a last assurance that all is mixed together.
   
   
3. In a medium-size bowl, whisk the egg whites with a pinch of salt until they are white and foamy, but still quite liquid. Gradually sprinkle the reserved 1 tablespoon sugar into the egg whites, whisking constantly until they are whiter and slightly firmer, but still this side of forming soft peaks.
   
   
4. Fold one-quarter of the egg whites into the batter. Then add the remaining whites and gently fold them in until they are fully incorporated.
   
   
5. Turn the batter into the prepared pan, and bake in the center of the oven until the cake springs back when touched, or until a cake tester inserted into the center comes out clean, about 25 minutes. Remove from the oven and let cool for 5 minutes; then loosen the edge of the mold. After 15 minutes cooling, remove the cake from the pan and let it cool thoroughly on a wire rack.
   
   Makes 6 to 8 servings.
   
   .........
   
   If desired, frost with:
   
   CHOCOLATE CREAM ICING
   
   • 2 cups crème fraîche or heavy cream
   • 15 ounces bittersweet chocolate, such as Lindt or Tobler, broken into pieces
   
   Heat the crème fraîche in a medium-size saucepan over medium-high heat to just below a simmer, or until it steams and tiny bubbles begin to form around the edges. Remove from the heat and add the chocolate, piece by piece, stirring as it melts, until blended. Let the mixture cool until it is the consistency of a thick but easily spreadable frosting. This should take just a few minutes.
   
   Makes about 1-1/4 cups.