9 oz Bittersweet chocolate; cut
-1/4″ pieces
2 1/2 c All-purpose flour
2 ts Baking powder
1 pn Salt
24 tb Unsalted butter – (3
-sticks); softened
1 3/4 c Sugar
7 lg Eggs; at room temperature
1 tb Grated lemon zest
4 tb Fresh lemon juice
5 tb Dark rum; divided
3 tb Milk
1/2 ts Baking soda
Butter a 10-inch tube pan and dust with flour or dry bread crumbs. Set a
rack at the middle level of the oven and preheat to 350 degrees. Place the
chocolate in a heatproof bowl and place the bowl over a pan of hot, not
simmering, water to melt. Remove the bowl from the pan when the chocolate
has melted stir, then allow the chocolate to cool while preparing the rest
of the ingredients. Combine the flour, baking powder and salt in a bowl and
stir well to mix. Set aside. Use an electric mixer set at medium speed, to
beat the butter and sugar until light, about 3 minutes. Beat in the eggs, 1
or 2 at a time, beating well between each addition (after all the eggs are
added, the mixture may seem separated, this does not matter). Beat in the
lemon zest, juice and 2 tablespoons of the rum. Gradually beat the flour
mixture into the butter mixture. Remove 3 cups of the batter to a bowl.
Stir remaining 3 tablespoons rum, milk and baking soda into the chocolate
and immediately beat the chocolate mixture into the reserved batter. Spread
the chocolate batter evenly in the prepared pan, then top with the plain
batter. Plunge a knife or spatula into the cake batter and cut up and down
through the batter. Repeat every inch around the cake to marbleize the 2
batters. Bake the cake about 1 hour, or until a knife inserted halfway
between the edge of the pan and the tube emerges clean. Cool the cake in
the pan on a rack for 15 minutes, then invert the cake to the rack to cool
completely. This recipe yields one 10-inch tube cake.
Yields
1 servings