Vermeer Dutch Chocolate Cream Pound Cake
(courtesy of Vermeer and Elizabeth Colie Gadberry, as published in "The Chocolate Guide")
3 oz. unsweetened chocolate
8 tablespoon unsalted butter, softened
1 cup bleached all-purpose flour
1 cup sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon vanilla
1 teaspoon salt
1 cup sour cream
1/8 cup Vermeer Dutch Chocolate Cream Liqueur
1 cup confectioner's sugar
3 tablespoon Vermeer Dutch Chocolate Cream Liqueur
Preheat oven to 325°F. Use 8.5" x 4.5" x 2.5" metal loaf pan to trace and cut out a rectangle of wax paper. Butter the loaf pan and insert wax paper at bottom of pan. Butter the wax paper.
Melt chocolate squares in small heatproof bowl over hot, but not simmering, water. Stir occasionally. Remove from heat and set aside. In another bowl, combine flour, baking soda, baking powder and salt. Set aside. Cream butter and sugar in large bowl with an electric mixer. Beat until light and fluffy, about 3 minutes. Beat in the cooled chocolate, then the eggs, one at a time, and the vanilla.
Stir in half the flour mixture. Then stir in the sour cream. Then stir in the remaining flour. Quickly stir in the Vermeer Dutch Chocolate Cream Liqueur (shake the Vermeer before pouring). Scrape batter into prepared pan and smooth the top. Bake 50-55 minutes or until toothpick inserted in middle comes out clean.
Cool in the pan on a rack for ten minutes. Remove cake from pan, and peel wax paper from bottom. Let cool completely. Fill bottom of pan with Vermeer Dutch Chocolate Cream Liqueur. Put cake back in pan and allow Vermeer to soak in.
Sift confectioner's sugar into a bowl. Using electric mixer beat in Vermeer Dutch Chocolate Cream Liqueur. Mix until smooth and thin, about 2 minutes. Drizzle glaze over top of the cooled cake, smoothing with knife when necessary and allowing glaze to drip down the sides of cake.