• Queen's Desserts - 09

    From Dave Drum@1:229/452 to All on Wed Sep 21 11:27:03 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Orange Chocolate Pound Cake
    Categories: Cakes, Desserts, Citrus, Chocolate
    Yield: 9 servings

    Nonstick baking spray
    3 1/2 oz Dark chocolate; fine
    - chopped
    2 tb Cocoa powder
    2 1/2 c A-P flour
    1 1/4 ts Baking powder
    1/2 ts Kosher salt
    1 1/4 c Unsalted butter; softened
    1 3/4 c Sugar
    5 lg Eggs; room temp
    2 ts Vanilla extract
    1/3 c Orange marmalade; fine
    - chopped
    2 ts Fine grated orange zest

    Set the oven (with one of its racks positioned in the
    bottom third) @ 350ºF/175ºC.

    Grease a 9" by 5" by 3" loaf pan; line the pan with
    parchment paper and set aside.

    In a small metal bowl set over a pot of simmering water,
    add the chocolate and melt, stirring occasionally until
    smooth, 2-3 minutes. Remove from the heat, then whisk in
    the cocoa until smooth and set aside.

    Into a medium bowl, sift the flour, baking powder, and
    salt. Set aside.

    To the bowl of a stand mixer fitted with the paddle
    attachment, add the butter and sugar and beat on
    medium-high until pale and fluffy, about 5 minutes. Turn
    the speed down to medium and, one by one, add the eggs,
    beating well and scraping down the sides and bottom of
    the bowl with a silicone spatula between each addition.
    Beat in the vanilla, then turn the speed down to low,
    add flour mixture, and mix just until incorporated. Turn
    the speed up to medium-high and beat until the batter is
    emulsified and completely homogenous, about 30 seconds.
    Transfer half of the batter to a medium bowl and stir in
    the chocolate-cocoa mixture until combined. To the other
    half of the batter, stir in the marmalade and orange
    zest.

    Using two 1/4 cup cookie scoops (or two large spoons),
    scoop alternating mounds of each batter into the
    prepared loaf pan. Using an offset spatula or a butter
    knife, smooth the top surface, then slice a channel
    about 1/2" deep down the center of the length of the
    cake (this will help to create an even indent while it
    bakes). Transfer to the oven and bake, rotating the pan
    180º about halfway through cooking, until the cake is
    golden brown and a toothpick inserted in the center
    comes out clean, 70-85 minutes. (Tent the cake loosely
    with foil if it starts to get too dark before it is
    cooked through).

    Remove the cake from the oven and cool in the pan for 20
    minutes, then use the edges of the parchment to lift it
    out of the pan and place on a wire rack to finish
    cooling to room temperature. Cut into slices and serve.
    Completely cooled leftovers may be wrapped tightly and
    plastic wrap and stored at room temperature for up to 1
    week.

    By: Camilla Wynne

    Yield: makes 1 loaf

    RECIPE FROM: https://www.saveur.com

    Uncle Dirty Dave's Archives

    Time: 2 hours 25 minutes

    MMMMM

    ... "Everything comes to him who waits but a loaned book." -- Kin Hubbard

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