MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Orange Chocolate Pound Cake
Categories: Cakes, Desserts, Citrus, Chocolate
Yield: 1 loaf
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) @ 350°F/175°C.
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
180° 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
RECIPE FROM:
https://www.saveur.com
Uncle Dirty Dave's Archives
Time: 2 hours 25 minutes
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