Marble Pound Cake
Baking with The Culinary Institute of America:
By THE CULINARY INSTITUTE OF AMERICA For AP Weekly
Features in the Concord Monitor Posted by Jamie R. to
Clipping-Cooking
Marble Pound Cake
2 ounces bittersweet chocolate, chopped (about 1/2 cup) 2
1/4 cups cake flour 1 1/2 teaspoons baking powder 12 1/2
tablespoons unsalted butter, softened
3/4 cup sugar
4/4 teaspoon salt 5 extra-large eggs, whole and at room
temperature
Preheat the oven to 350 F. Coat a 9-by-5-by-3-inch loaf pan
lightly with butter or with nonstick cooking spray; set
aside. To melt the chocolate: Cut the chocolate into small
pieces with a sharp knife. Place in the top of a double
boiler. As it melts, stir frequently with a wooden spoon or
rubber spatula. Alternatively, to use a microwave, put the
chocolate in a nonmetal bowl and use a low to medium power
setting. Keep the cooking time brief, checking the chocolate
every five seconds. It should look glossy and become lighter
in color but still retain the shape it had before melting.
Stir to liquefy. Once the chocolate is melted, let it cool
to room temperature.
As the chocolate cools, sift together the flour and baking
powder. Cream together the butter, sugar and salt on medium
speed with the paddle attachment, scraping down the bowl as
needed. Continue to cream the mixture until it is smooth and
light in color, about 5 minutes. Begin to add the eggs
gradually in three additions, beating them into the batter
thoroughly and scraping down the bowl between additions. (If
the eggs are not at room temperature when added to the
creamed mixture, the batter may appear curdled. If this
should happen, continue to mix, without adding more eggs,
until the mixture looks completely smooth again.) Continue
adding the remaining eggs.
Add the sifted dry ingredients, mixing on low speed until
just blended and scraping down the bowl as needed. To add
the chocolate: Transfer one-third of the batter to a
separate bowl and add the melted chocolate, folding it in
thoroughly with a rubber spatula. Gently pour the chocolate
batter into the plain batter. Using the handle of a wooden
spoon, gently swirl the batters together with 3 to 4
strokes. Do not overblend. Pour the batter into the prepared
loaf pan and place in the oven. Bake until a toothpick
inserted into the middle of the cake comes out clean, about
50 minutes. Cool the cake in the pan for a few minutes, and
then transfer to a cooling rack to cool completely. Once
cooled, sprinkle with powdered sugar, slice and serve.
Makes one 2-pound loaf, 12 slices.
Nutrition information per slice: 280 cal., 5 g pro., 28 g
carbo., 17 g fat, 110 mg sodium.
(Recipe from The Culinary Institute of America's "Baking and
Pastry, Mastering the Art and Craft" cookbook
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