Desserts recipes
Breton Chocolate pound cake

5 squares unsweetened chocolate
1 1/3 cups water
2 cups sifted all-purpose flour
2 cups sugar
1 teaspoon salt
1/2 cup (1 stick) butter or margarine
3 eggs
1 teaspoon aromatic bitters
1 teaspoon vanilla
2 teaspoons baking powder
Chocolate glaze (recipe follows)

Combine chocolate and water in a small saucepan. Heat, stirring constantly, until chocolate melts; cool until lukewarm. Sift flour, sugar, and salt into large bowl of electric mixer; cut in butter or margarine with a pastry blender to make a crumbly mixture. Add cooled chocolate mixture.

Beat at medium speed for 5 minutes. Chill batter in bowl for at least 1 hour. Return bowl to mixer. Beat at medium speed 1 minute. Add eggs, 1 at a time, beating 1 minute after each addition. Add aromatic bitters and vanilla and beat 2 minutes. Add baking powder and beat 2 minutes more.

Pour batter into a greased 8-cup fancy tube pan which has been lightly dusted with dry cocoa (or a 9x5x3-inch loaf pan). Bake in slow oven (300°F) 1 our and 45 minutes, or until a toothpick inserted in center comes out clean.

Cool cake in pan or wire rack 10 minutes; loosen around edges with a knife. Turn cake out of pan on a wire rack and cool completely. Frost with chocolate glaze and garnish with sliced almonds, if you wish.

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