Chocolate Buckwheat Pound Cake Recipe. I love pound cakes, or quatre quarts in French. As a child, I went through a phase of eating Breton pound cake for breakfast day in, day out. Im talking about supermarket pound cake, baked in long yellow logs and wrapped in soft paper. I liked it on the stale side, so I sliced it in advance, and let it age three to four days. I was an affineur of pound cake if you will. I only recently discovered the beauty of homemade pound cake, and it has become one of my could make it blindfolded cakes, in rotation with my French yogurt cake. You know how pound cakes work, right You weigh the eggs, and add the same weight in sugar, melted butter, and flour. This means these ingredients each form a quarter of the batter, hence the French name, four quarters. The English name comes from originally using a pound each of the ingredients, but that yields a pretty big cake. Recipe For Pound Cake IcingThe French ratio allows for more flexibility. Of course, it doesnt tell you if youre supposed to weigh the eggs with or without the shell, and how much baking powder to add. In truth, you can just relax about both. Were not building a rocket ship were baking a cake. Weigh the eggs with or without, add one or two teaspoons of baking powder, it will be fine. How sweet it is pound cake from scratch in three simple steps Weve added vanilla to our recipe for an extra hint of flavorI dont think i will try baking another pound cake after making this one It has the smoothest texture that is both dense and moist. This is easily put together, and. Channel your inner French grandma and do what feels right. And it is a recipe that lends itself to variations with remarkable grace my favorite kind of recipe for sure. Today I will share one of my favorite riffs the buckwheat and chocolat pound cake. Ive been enjoying the buckwheat and chocolate pairing for years, by ordering a chocolate buckwheat crpe for dessert at crperies Brittany again. It is divine. Almost better than sugar and butter. Try and tell me what you think. In this spirit, I make a pound cake with 1. The result is deeply flavorful, fluffy and moist, with chocolate in every bite, and a lovely crust dotted with sugar, my signature touch. For the maths majors out there, let me confess two things this becomes, in effect, a five fifths cinq cinquimes rather that a four fourths, just like my pistachio pound cake. Healthy Lunch Recipes For Work. And because I prefer my cakes not too sweet, I decrease the amount of sugar a little bit, which admittedly throws off the ratio, but whos counting You will also notice that I give you the option of using coconut butter here, a magical ingredient I told you about here and here. In baking, it can replace regular butter, and here the coconut note is hardly noticeable against the buckwheat and chocolate. It is a cake that is quick and simple to prepare, and because the formula is easy to memorize, its a great cake to bake on vacation with no cookbook and no Internet connection, to impress your friends as the baking fairy or wizard you really are. A skill that happens to be on my bucket list for cooks. Ill let you get away with pronouncing this cat car. Please tag your pictures with cnzrecipes. Ill share my favorites Chocolate Buckwheat Pound Cake Recipe. Ingredients. 3 large eggs see note23 cup 1. Instructions. Preheat the oven to 3. F 1. 75C and line a loaf pan with parchment paper my pan is 1. In a medium bowl, whisk together the eggs, sugar, and coconut butter until slightly frothy. In another medium bowl, combine the flour, baking powder, salt, and chocolate. Fold the dry ingredients into the wet ingredients using a spatula, until no trace of flour remains. Pour into the pan, sprinkle the top with sugar, and bake for 2. Lift carefully from the pan and cool on a rack. Serve slightly warm or at room temperature. Notes. The idea of a pound cake is that you weigh the eggs, and use that weight for all the other ingredients. My 3 large eggs typically weigh 6 ounces, or 1. Adjust accordingly. By the above principle, I should use 6 ounces of sugar, but I like it a bit less sweet, so typically use 34 of the egg weight in sugar. The pound cake is best eaten on the day it is baked, but it will keep 2 to 3 days under a cake dome or in an airtight container. I keep it at room temperature when its not too warm out. Unless otherwise noted, all recipes are copyright Clotilde Dusoulier.