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Pound Cake with European Chocolate Gelato (06.11.14)

Posted at 11:26 AM, Jun 11, 2014
  • 1 stick butter, room temperature
  • 1 1/2 cups sugar
  • 1/2 cup sour cream
  • 1/4 teaspoon baking soda
  • 1 1/2 cups all-purpose flour
  • 3 large eggs
  • 1/2 teaspoon vanilla extract
  • 1 pint Stefano’s European Chocolate Gelato
  • 12 strawberries

Preheat oven to 350 degrees F.

In a large mixing bowl, cream the butter and sugar together. Add the sour cream and mix until incorporated. Sift the baking soda and flour together. Add to the creamed mixture alternating with eggs, beating in each egg 1 at a time. Add vanilla.

Pour the mixture into a greased and floured loaf pan. Bake for 40 minutes to 1 hour or until toothpick inserted into the center of the cake comes out clean.

Let cool. Cut into slices. Serve with European Chocolate Gelato. Garnish each serving with a strawberry.

To make your own Gelato:

Ingredients:

  • 2 1/4 cups whole milk
  • 1/3 cup heavy cream
  • 3/4 cup sugar, divided
  • 1 cup unsweetened Italian cocoa powder, such as Pernigotti
  • 2 ounces of good quality bittersweet chocolate, finely chopped
  • 4 extra-large egg yolks
  • 2 teaspoons pure vanilla extract
  • Large pinch kosher salt

Preparation:

Heat the milk, cream and 1/2 cup of the sugar in a 2-quart saucepan until the sugar dissolves and the milk starts to simmer. Add the cocoa powder and chocolate and whisk until smooth. Pour into a heat-proof measuring cup.

Place the egg yolks and the remaining 1/4 cup sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on high speed for 3 to 5 minutes, until light yellow and very thick. With the mixer on low speed, slowly pour the hot chocolate mixture into the egg mixture.

Pour the egg and chocolate mixture back into the 2-quart saucepan and cook over medium-low heat, stirring constantly, until thickened. A candy thermometer will register about 175-180 degrees F. Don’t allow the mixture to boil!

Pour the mixture through a sieve into a bowl and stir in the vanilla and salt. Place a piece of plastic wrap directly on top of the custard and chill completely.

Pour the custard into the bowl of an ice cream maker and process according to the manufacturer’s directions. Allow the gelato to soften before serving.

Gelato Recipe courtesy of Stefano’s Gelato and Sorbet