Anthony Road Wine Company
Chocolate and Wine 2005 Recipe

Chocolate Pound Cake
Adapted from William Sonoma’s
“Festive Occasions Cookbook”

1 1/2 cup sifted all-purpose flour

1/2 cup sifted unsweetened Dutch-process cocoa

1/4 tsp salt

2 oz. bittersweet chocolate

1 cup unsalted butter at room temp.

2 cup light brown sugar, packed

3 eggs

1 tsp vanilla extract

1 cup sour cream

Preheat oven to 350°F. Butter a 9- by 5- by 3-inch loaf pan. Sift the flour, cocoa and salt together. Set aside. Place the chocolate in the top of a double boiler and melt over simmering water.

In a large bowl or mixer, beat the butter and brown sugar until fluffy. Beat in the eggs, one at a time. Add the vanilla and the melted chocolate and mix well. Fold a third of the dry ingredients, then half the sour cream into the chocolate mixture; repeat, ending with the dry ingredients. Pour the batter into the prepared loaf pan.

Bake until toothpick inserted in the center of the cake comes out clean, about 1 hour to 1 1/2 hours. If the cake is browning too quickly, cover it loosely with aluminum foil. Let the cake cool in the pan on a rack for 10 minutes, then turn out onto the rack to cool completely. Slice and serve it with a spoonful of freshly made whipped cream and a glass of Anthony Road Sweet Dream, or enjoy it plain with a glass of Anthony Road Cabernet Franc.