Skip to main content
Report this ad

See also:

A Southwest Summer: Dark Chocolate and Caramel Pound Cake

A Southwest Summer: Dark Chocolate and Caramel Pound Cake
A Southwest Summer: Dark Chocolate and Caramel Pound Cake
Chef Larry Edwards/Casa de Cuisine

Pound cake is pound cake is pound cake, or so goes the saying. It is a delicious baked good but let's face, it's boring as hell! Out here in the great American Southwest, we don't like boring!

This is a very simple recipe. With each chomp of this pound cake you're going to get a chocolaty surprise and your tongue is going to get a hint of caramel. It might not be better than sex but at least this pound cake will last longer.

Most of the ingredients for this dessert you have in your house. The only thing extra you'll need is a package of caramel chocolate squares, and you can find these at the market in the candy section -- all the major chocolatiers make them. Don't be cheap, buy the good ones because this stuff is going into your body!

Perfect for any occasion or simply if you want to sit alone in a dark room and pig-out, you've earned it!

Ingredients needed to make Dark Chocolate and Caramel Pound Cake (makes 1 cake):

  • 3 cups flour
  • 1/2 tsp. salt
  • 1 tsp. baking soda
  • 3 cups sugar
  • 6 eggs, separated
  • 2 Tbs. vanilla
  • 6 ounces dark chocolate caramel squares, chopped


  1. Pre-heat your oven to 350 degrees. Oil or spray a bundt-type of pan.
  2. Into a large bowl whisk together the flour, salt and baking soda. Set the bowl aside.
  3. Into a mixer with a paddle attachment, beat the butter and sugar until light. Add the egg yolks and vanilla and beat until well combined.
  4. Stir the flour mixture into the cream mixture. Stir this, do not beat it or you will lose the texture of the cake.
  5. In a separate bowl and with the whisk attachment, beat the egg whites until stiff peaks form.
  6. Stir 1/4 of the egg whites into the batter along with the chocolate.
  7. Fold the remaining egg whites into the batter.
  8. Spoon the mixture into the prepared pan.
  9. Place in the oven and bake 1 hour or until a tester comes out clean.
  10. Remove from the oven and let cool in the pan 10 minutes.
  11. Remove from the pan and cool on a rack until ready to serve.

The new cookbook from Chef Larry Edwards is now available from and bookstores worldwide. One of the most anticipated cookbooks of the year, "Edwardian Cooking: Inspired by Downton Abbey's Elegant Meals."

Report this ad