Today I have made an orange and cream cheese pound cake covered with melted chocolate drizzled cross wise to cover the cake.......And does it smell and taste wonderful. Oh yes it does!!!
This cake was baked in a regular loaf pan and would serve 8 to10. Here are the ingredients:
1 1/2 C. all purpose flour
1/2 t. coarse kosher salt
3/4 C. soft butter
4 Oz. soft Philadelphia cream cheese
1 1/2 C. sugar
3 large eggs
1 t. real vanilla
2 T. grated fresh orange zest (zest of 1 orange)
1/8 t. Fiori Di Sicilia (optional) *
Butter and flour the loaf pan or spray with baking spray and preheat the oven to 325 degrees F.
Whisk the flour and salt together and set aside.
Combine the butter and cream cheese in the bowl of a stand mixer and beat at medium speed with the paddle attachment until smooth. Add the sugar and increase the speed to high and beat for 5 minutes. Add the eggs, one at a time beating after each addition. Scrape the sides of the bowl as needed. Add the vanilla, orange zest, and Fiori Di Sicilia and blend. Add the flour and beat just long enough to incorporate.
Pour the batter into the prepared pan and bake for about an hour and 10 minutes. The cake should be golden brown and a bamboo skewer inserted into the center of the cake should come out clean except for a few moist crumbs. I baked this in a heavy corning ware glass pan so if I were to use a metal pan I would certainly check sooner, perhaps after 55-60 minutes. This cake does not dome in the center.
Cool for 20 minutes then remove from the pan. Cool completely. To make the chocolate drizzle:
8 Oz. semi sweet chips
1/2 C. heavy cream
1/2 t. Espresso powder
Melt the chocolate, cream, and Espresso powder in a glass bowl over a pan of simmering water. Stirring until smooth and silken. Drizzle across the cake. Decorate with fresh orange zest. Let the chocolate cool then slice and serve.
NOTE: Fiori Di Sicilia is a wonderful flavoring I purchase from the King Arthur Flour Company. It is a mixture of citrus and vanilla and is quite heavenly.