Jember Terkini - Triple Chocolate Pound Cake is the best chocolate cake you can have. It is wealthy in chocolate, clammy and tasty, reveling, and finished off with nectar cooked figs. This Chocolate Cake makes for a simple, debauched and staggering pastry.
Triple Chocolate Pound Cake is without a doubt a standout amongst other stacked Chocolate Cakes that I have at any point made. The cake has cacao powder, a powerful measure of chocolate chips, softened the dull chocolate and finished off with figs, that makes it an ideal desert for chocolate sweethearts.
Likewise, the nectar broiled figs on top mix well with the chocolate, and give the cake a pleasant fruity equilibrium that isn’t overwhelming. Their richness and delicacy function admirably in this rich and flavorful treat. It is basically heavenly, delicate and not excessively sweet.
Likewise, the figs might be somewhat tasteless when served crude, yet after you cook them in nectar and spread they begin to sparkle. The nectar adds the perfect measure of pleasantness, and we as a whole realize that anything cooked in spread is incredibly rich and great.
Ingredients
Triple Chocolate Pound Cake:
- 2 sticks butter (room temperature, plus some for greasing the pan)
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/3 cup cocoa
- 10 oz dark chocolate (chopped)
- 1 cup heavy cream
- 3 cups sugar
- 5 large eggs (room temperature)
- 1/2 cup mini chocolate chips
Honey Roasted Figs:
- 1 pint fresh figs (halved)
- 3 tablespoons butter (melted)
- 4 tablespoons honey
Instructions
- Preheat the oven to 350 degrees F.
- Grease a 10-inch loaf pan with butter.
- In medium bowl mix together flour, baking powder, salt and cocoa and set aside.
- Pour heavy cream into a microwavable dish and add 5 ounces of chocolate to it. Microwave for 40 seconds, stir and microwave again for 30 seconds and stir until the chocolate is completely melted and combined with the cream. The mixture must be well combined and shiny. Set aside.
- In the bowl of an electric mixer, fitted with the wire attachment, cream together butter and sugar on medium speed until fluffy, about 1 minutes. Add the eggs one a time, beating well on medium – low speed, after each addition. With the motor running on low, add the flour mixture followed by the chocolate mixture. Mix on low until combined.
- Stir in the chocolate chips with spatula.
- Pour the batter into the prepared pan and bake for 1 hour – 1 hour 10 minutes. Check for doneness by inserting a toothpick into the cake, it should come out clean. Start checking at the 50 minutes mark as every oven is different.
- Once baked, cool the pound cake in the pan for 30 minutes before transferring onto a wire rack to cool completely.
- Once the pound cake has cooled, fill a small saucepan with water and bring to a boil and let the water simmer, choose a heat safe bowl that would sit nicely over the sauce pan and add the remaining 5 ounces of chopped chocolate to it.
- The bowl should not come into contact with the water in the saucepan as this can cause overheating. Remove the bowl from the saucepan while there are still a couple of small lumps of un-melted chocolate, stir until completely melted and smooth. If there are a few lumps that didn’t melt just put the bowl back over the saucepan of hot water for a minute or two and stir again.
- Pour melted chocolate over the pound cake.
Honey Roasted Figs:
- Heat the oven to 350 degrees F.
- Wash and stem the figs and slice in half. In a large bowl combined figs with melted butter and honey, gently mix until the figs fully coated into the honey butter mixture.
- Arrange the figs side up in a baking dish and drizzle the remaining honey butter mixture from the bowl on top of the figs.
- Roast for about 10-15 minutes. The figs should not be too soft or mushy; you must be able to pick them up with your fingers.
- Place some of the figs on top of the cake, and set the others aside on a dish to serve with the pound cake.
- Serve the pound cake with vanilla ice cream and top with honey roasted figs.
Nutrition
Calories: 877kcal | Carbohydrates: 124g | Protein: 10g | Fat: 40g | Saturated Fat: 23g | Cholesterol: 144mg | Sodium: 365mg | Potassium: 538mg | Fiber: 7g | Sugar: 88g | Vitamin A: 1000IU | Vitamin C: 0.9mg | Calcium: 153mg | Iron: 7.1mg
