Apple and Dark Chocolate Pound Cake

Name: Apple and Dark Chocolate Pound Cake
Prep time: 35 min
Cook time: 55 min
Total time: 1 h 30 min
Yield: 10 serving(s)
Ingredients: 2 1/2 oz (75 g) dark chocolate, coarsely chopped; 1/3 cup (75 ml) 35% heavy cream; 1 cup (140 g) unbleached all-purpose flour; 1/2 tsp baking powder; 1/2 tsp ground cinnamon; 1/2 tsp ground ginger; 3/4 cup (170 g) unsalted butter, at room temperature; 3/4 cup (180 g) lightly packed brown sugar; 1/2 tsp (2.5 ml) vanilla extract; 3 eggs; 1 large Cortland apple, peeled, cored and cut into 3/4-inch (1.5 cm) dice

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Preparation 35 min
Cooking 55 min
Cooling 20 min
Servings 10

Featured in RICARDO Magazine (BACK TO SCHOOL 2015)

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Ingredients

Ganache
- 2 1/2 oz (75 g) dark chocolate, coarsely chopped
- 1/3 cup (75 ml) 35% heavy cream
Cake
- 1 cup (140 g) unbleached all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 3/4 cup (170 g) unsalted butter, at room temperature
- 3/4 cup (180 g) lightly packed brown sugar
- 1/2 tsp (2.5 ml) vanilla extract
- 3 eggs
- 1 large Cortland apple, peeled, cored and cut into 3/4-inch (1.5 cm) dice

Preparation

Ganache
- In a bowl, place the chocolate.
- In another bowl, heat the cream in the microwave oven. Pour the hot cream over the chocolate. Let melt for 2 minutes. With a spatula, stir until smooth. Refrigerate for about 20 minutes or until the ganache is firm but still malleable.
Cake
- With the rack in the middle position, preheat the oven to 350°F (180°C). Butter a 9 x 5-inch (23 x 13 cm) 6-cup (1.5 litre) loaf pan and line it with a sheet of parchment paper, letting it hang over both sides.
- In a bowl, combine the flour, baking powder and spices. Set aside.
- In another bowl, cream the butter, brown sugar and vanilla with an electric mixer until smooth. Add the eggs, one at a time, and beat until smooth.
- At low speed, stir in the dry ingredients. With a spatula, stir in the diced apple.
- Pour two-thirds of the batter into the loaf pan. With a spatula, hollow out a trench in the middle of the cake, pushing the batter slightly up the sides of the pan. Pour the ganache into the trench. Cover the ganache with the remaining batter.
- Bake for about 55 minutes or until a toothpick inserted in the centre comes out clean or with just a slight trace of ganache but no lumps.
- Let cool completely on a wire rack before removing from the pan.

Apple and Dark Chocolate Pound Cake

Categories

Ingredients

Ganache

Cake

Preparation

Ganache

Cake

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