Chocolatey Pound Cake
Serving Size / Yield
1
Ingredients
- 6 eggs, at room temperature
- 6 oz. baking chocolate
- 1 C. sugar
- 4 sticks sweet butter, at room temperature
- 2 C. all-purpose flour
- 2 tsp. vanilla extract
Directions
Preheat oven to 350 degrees. Butter and flour a 9-inch springform pan. Melt chocolate on a plate over simmering water. In an electric mixer, beat butter until light in color. Beat in flour. In another bowl, beat eggs and sugar until very thick and light in color. Fold eggs and sugar into butter and flour mixture a little at a time, folding gently to prevent the mixture from deflating. Fold in vanilla and melted chocolate. Bake 1 hour or until cake shrinks slightly from edges of pan. Do not underbake. Cool cake in cake pan and do not cut for 12 hours.
