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La Belle Cuisine - More Chocolate Treats

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White Chocolate Chunk Spice Cake




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Spices of Historical Significance: Nutmeg, Green Cardamon Pods, Coriander, and Allspice
Spices of Historical Significance: Nutmeg, Green Cardamon Pods, Coriander, and Allspice
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White Chocolate Chunk Spice Cake
Chocolatier December 1994

Chocolatier - One Year Subscription 

White chocolate chunk spice cake:
2 1/2 cups all-purpose flour
1/2 cup unsweetened alkalized
cocoa powder
3 teaspoons ground cinnamon
1 1/2 teaspoons nutmeg
1 1/2 teaspoons salt
1 teaspoon ground cloves
1 teaspoon baking powder
1/4 teaspoon baking soda
1 cup (2 sticks) unsalted butter,
1 1/2 cups granulated sugar
4 large eggs
1/2 cup [strong] brewed coffee
1 apple, peeled and coarsely grated
12 ounces white chocolate,
cut into 3/4-inch chunks
1/2 cup golden raisins

White chocolate glaze:
1/4 cup heavy cream
4 tablespoons white chocolate, melted
1 tablespoon lemon juice
2 teaspoons light corn syrup

 Make the white chocolate chunk spice cake:
1. Position a rack in the center of the oven and preheat to 350 degrees F. Butter the inside of a 9-inch fluted ring pan. Lightly dust with flour
and tap out the excess.
2. In a large bowl, using a wire whisk, mix together the flour, cocoa
powder, cinnamon, nutmeg, salt, cloves, baking powder and baking
soda. Sift the flour mixture onto a large piece of waxed paper.
3. In the 4 1/2-quart bowl of a heavy-duty electric mixer using the paddle attachment, beat the butter at medium-high speed for 1 minute, until
creamy. Gradually add the sugar, and continue beating for 2 minutes,
until fluffy. Add eggs one at a time. and beat for 2 minutes, until well
combined, scraping down the bowl as necessary.
4. On low speed, add one-third of the flour mixture. Add half of the
brewed coffee. Ad another one-third of the flour mixture. When
combined, add the remaining coffee, and then the rest of the flour
mixture. Mix just until combined.
5. On low speed, add the apples, white chocolate chunks and raisins,
mixing just until combined. Scrape the batter into the prepared pan
and spread evenly with a spatula.
6. Bake for 75 to 80 minutes, or until the edge of the cake pulls away
from the side of the pan, the cake springs back when lightly pressed,
and a tester inserted into the center of the cake comes out clean.
Cool the cake in the pan set on a wire rack for 15 minutes. Invert
the cake onto the wire rack to cool completely.

Make the white chocolate glaze:
7. In a small saucepan, scald the heavy cream.
8. In a small bowl, stir together the melted white chocolate, 3 table-
spoons of the heavy cream, the lemon juice, and the light corn
syrup. If necessary, thin with extra cream to the desired consis-
tency. Cool slightly to allow the glaze to thicken. With a large
spoon, drizzle the glaze over the top of the cake.

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