Lali’s chocolate pound cake
Imagine this: a dense, moist cake with a rich, chocolatey flavor that melts in your mouth with every bite. It's like a fudge hug in cake form, perfect for any occasion (or, let's be honest, whenever a chocolate craving strikes!).
But this cake isn't just about the taste (although let's face it, the taste is ridiculously good!). It's also incredibly easy to make. No fancy equipment or complicated techniques needed! Just a few pantry staples, a little love, and a whole lot of cocoa powder, and you're on your way to chocolatey heaven.
Plus, it's incredibly versatile! Enjoy it plain for a simple yet satisfying treat. Dress it up with a dusting of powdered sugar, a drizzle of chocolate ganache, or a scoop of your favorite ice cream. It even pairs perfectly with a cup of coffee or tea, making it the ideal companion for a cozy afternoon break.
So ditch the dessert rut and bake a chocolate pound cake today! It's the perfect way to indulge your inner chocoholic and create a delicious (and easy!) masterpiece. This timeless treat is sure to become a new favorite – a classic with a chocolatey twist that will leave you wanting more with every bite!
- 250 grams Chocolate (chopped dark chocolate)
- 125 grams Butter (Room temperature)
- 5 Eggs (Separate egg yolks from egg whites)
- 230 grams Brown sugar
- 1 tablespoon Cocoa powder
- 1 teaspoon Vanilla extract
- 60 grams All purpose flour
- Prepare the Oven and Pan
Preheat your oven to 170 degrees Celsius (325 degrees Fahrenheit). Grease and line a 20 cm (8-inch) cake pan with parchment paper.
- Melt Chocolate and Butter
In a heatproof bowl placed over a pot of simmering water (medium heat works well), combine the chocolate and butter. Let them melt slowly, stirring occasionally, until smooth and well combined.
- Incorporate Egg Yolks and Flavorings
Remove the chocolate mixture from the heat. Add the egg yolks one at a time, beating well with an electric mixer after each addition. Stir in the vanilla extract and cocoa powder until fully incorporated.
- Whip Up the Meringue
In a separate clean bowl, use an electric mixer to beat the egg whites until stiff peaks form. Gradually add the sugar while continuing to beat until the meringue is glossy and stiff.
- Lighten the Batter with Meringue
To lighten the chocolate mixture, gently fold in a large spoonful of meringue using a rubber spatula. Then, carefully fold in the remaining meringue in batches, taking care not to deflate the batter.
- Gently Fold in the Flour
Sift the flour into the batter and gently fold it in with a rubber spatula until just combined. Be careful not to overmix.
- Bake the Cake
Pour the batter into the prepared cake pan and bake for 30 minutes. A toothpick inserted into the center should come out clean or with moist crumbs.
- Cool Completely Before Unmolding
Let the cake cool completely in the pan on a wire rack. You can run a knife around the edges of the cake once cool to help with unmolding.
- Decorate as Desired (Optional)
Get creative! Decorate your cake with whipped cream, fresh berries, mint leaves, chocolate shavings, chopped nuts, or a dusting of powdered sugar. You can also make a berry coulis by heating berries in a saucepan with sugar and the juice of half a lemon until it reaches a syrupy consistency.
Calling all busy bees and flavor explorers! I'm a trilingual whirlwind (Argentina born, Brazilian by blood, and currently living it up in Brussels, Belgium). Don't let the fancy titles fool you, I'm a corporate girly by day and a passionate home cook by night (well, most nights – adulting is hard!). While I may not be a chef, I'm on a mission to conquer quick, home made, and delicious meals for myself and my partner. My travels and amazing colleagues from all corners of the globe have filled my recipe book with a rainbow of flavors, but you'll often find me dipping into my Argentinian and Italian roots for inspiration. So, buckle up and get ready for a culinary adventure – with a healthy dose of practicality for busy folks like us!