Italian Pound Cake
Easy
SERVES 8
Wondering what to do with some leftover mascarpone cheese (a sweet dessert cheese from northern Italy), a few dried out oranges, and some cold espresso coffee, I decided to make a cake. To me, it is the perfect cake – dense, yet moist – and needs no fancy embellishment. If wrapped well, it will remain moist for a week. It also freezes beautifully for up to 3 months. Ricotta cheese can be substituted for the mascarpone.
This recipe was featured on Chocolate Fantasy Cake / Torta Fantasia di Cioccolate - Episode 507.
Comments
ML
This cake is always a hit when I bring it to parties. But I always have to bake it for 58-60 minutes, otherwise the cake is still liquid in the middle. This has been the case in different ovens, so I know it’s not just that my oven isn’t hot enough. It’s also great served with fresh raspberries and whipped cream.
SQ
this cake is amazing. when it was originally on the show, it also had a glaze of 5tbs of butter, 5oz melted chocolate chips , 4.5tbs corn syrup, and coffee. This makes it pretty darned amazing.
Kathie
Ive been making this cake for over 10 years – I have always used a 10″ round! the only chocolate cake I ever make!