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Chocolate Pound Cake

7 ounces 70 percent bittersweet chocolate, chopped into 1/4-inch chunks and divided into two portions -- 4 ounces and 3 ounces, see note
Zest of one orange
1 1/2 cups (7 1/2 ounces) unbleached all-purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
4 ounces unsalted butter, room temperature
1 cup (7 ounces) granulated sugar
5 extra-large eggs, at room temperature

Generously butter a loaf pan that measures 8 1/2-by-4 1/2-by-2 1/2 inches.

Put 4 ounces of the chocolate in a bowl over a pan of simmering water, stirring occasionally, until the chocolate is melted. Remove from the stove; cool to room temperature. Zest the peel of the orange directly onto the remaining 3 ounces of chocolate chunks.

Preheat the oven to 350 degrees.

Sift the dry ingredients together and set aside.

Put the melted chocolate and butter in the bowl of a heavy-duty mixer. Beat with the paddle at medium speed until it is smooth. Gradually add the sugar and beat until well combined.

In a separate bowl, beat the eggs with a fork to combine them. With the mixer running on medium speed, dribble the eggs into the bowl, a little at a time, waiting after each addition until they are incorporated before adding more. Beat in the dry ingredients in two additions, then beat in the chocolate chunks and orange zest. Pour the batter into the loaf pan and bake on the middle shelf of the oven until a skewer inserted into the middle comes out clean, about 1 1/4 hours. Watch closely after one hour to make sure the edges don't burn. Cover the cake with aluminum foil if it's getting too dark. Cool, then remove from the pan. Makes one loaf .

Note: Gage recommends Scharfen Berger 70 percent bittersweet chocolate.

"Bread and Chocolate" by Fran Gage

Thursday, October 07, 1999



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