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12g
Cacao Barry Extra Brute Cocoa Powder
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50g
Cacao Barry Dark Chocolate Extra Bitter Guayaquil, 64%
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- Warm the cream and honey.
- Combine the eggs and the sugar (do not whip).
- Add in the heavy cream.
- Sift the dry ingredients and add those in.
- Melt the chocolate and butter together to 50 degrees Celsius and mix in.
- Bake the pound cakes at 320 degrees F for appx. 40 minutes or until a cake tester comes out clean.
*Note: Chocolate and cocoa powder listed are Chef suggestions for best results. Another chocolate or cocoa powder may be substituted.
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