Chocolate Pound Cake
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Good to go
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Timeless Classics
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Quick & easy (production)
- Level:
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Easy
- Makes:
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5 small loaves
Enhance your chocolate pound cake by applying Chef Kraus's refined techniques—mastering texture, balance, and innovative twists to elevate this classic treat. Chef Tip: it is best to keep all ingredients at room temperature to provide the best emulsion during mixing.
- Shelf life:
- 1 week at room temp in sealed container
- Conservation:
- Freezer friendly (six months)
Batter
Used products: Batter
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570 gButter
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900 gSugar
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450 gAll-purpose flour
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480 gEggs
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351 gButtermilk
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105 gDcp-22exbru
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9 gSalt
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3 gBaking powder
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15 gVanilla extract
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96 gWater
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6 gInstant coffee
Preparation: Batter
- All ingredients should be at room temperature.
- Mix water and instant coffee and reserve.
- Cream butter and sugar until light and fluffy.
- Add eggs slowly.
- Sift dry ingredients together.
- Alternate dry ingredients and liquid.
- Fold in grated Grand Caraque.
- Top with crumble.
- Bake at 350°F.
Crumble
Used products: Crumble
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104 gButter
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150 gSugar
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100 gAll-purpose flour
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120 gRoasted hazelnuts
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22 gDcp-22exbru
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0.85 gBaking soda
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1 gOrange zest
Preparation: Crumble
- Process all ingredients except butter into a fine powder.
- Add butter and mix until dough forms.
- Chill and press through a metal tray or meat grinder.
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