CHOCOLATE LAVENDER POUND CAKE

Ingredients

• 1/2 c. half-and-half
• 1/4 t. dried lavender, pesticide-free
• 3 1/2 c.s all-purpose flour
• 1/2 c. unsweetened cocoa powder
• 1/2 t. salt
• 2 c. unsalted butter, softened
• 1 2/3 c. sugar
• 8 egg yolks
• 2 t. vanilla extract
• 8 egg whites
• 1 c. sugar
• 1/4 c. confectioners sugar
• Pesticide-free lavender sprigs for garnish (optional)

Directions

In a small saucepan, combine half-and-half and lavender. Cook over low heat for 2 minutes. Remove from heat. Cover and steep 15 minutes. Strain the lavender infusion into a bowl and discard the lavender. Set aside to cool completely.

Preheat oven to 350° F. Butter and flour a 10-inch tube pan. Sift together flour, cocoa and salt. Mix and set aside.

In a large bowl, beat butter with an electric mixer on medium speed until creamy. Gradually add sugar, beating until light and fluffy. Set aside.

Wash beaters. In a small bowl, beat the egg yolks at high speed, until thick and lemon-colored, about 5 minutes. Gradually add the egg yolks into the butter mixture, mixing at medium speed. Add the lavender infusion, mixing until well blended.

Gradually add the flour mixture, beating until smooth after each addition. Beat in vanilla. Set aside.

Wash beaters. In a chilled bowl, beat the egg whites at high speed until soft peaks begin to form. Gradually add the sugar, beating until stiff glossy peaks form. Fold into the flour batter. Pour into the pan and spread evenly.

Bake at 350° F for 1 1/4 hours, or until a toothpick inserted into the center comes out clean. Allow the pan to cool to room temperature. To serve, arrange the cake on a serving plate. Dust the top of the cake with confectioners sugar. If desired, garnish with fresh lavender flowers.

Submitted 4/15/06.
Source: epicurean magazine
Submitted By: b smith

CHOCOLATE LAVENDER POUND CAKE