“I thank you Adam, he said. The sweetness of your offer is a good smell on the west wind.”
East of Eden, John Steinbeck
Are you fond of white chocolate? If not, I am here to change your mind. If you know about Valrhona Dulcey fèves or discs then you’ll understand my obession. The Dulcey is caramelized white chocolate, which is more than fantastic. The happy accident of Chef Frederic Bau, from L’Ecole du Grand Chocolat has transformed the often maligned flavor profile of white chocolate into something extraordinary. I took a perfectly wonderful dark chocolate recipe from The New York Times and gave it a big do over. Melissa Clark’s not so humble pound cake is already a winner! Double streusel is quite amazing. As soon as I saw the recipe I knew I had try it. Except, this is the brunette that went blond for spring.
This pound cake is intensely flavored. Don’t underestimate the rich caramel flavors hiding in its pedestrian appearance. Serve with fresh, unsweetened berries as a complement to the mesmerizing caramel notes from the Dulcey. My double streusel melted into the cake where it hides waiting to be the best surprise ever. The last time I tested the recipe I lined up extra fèves on top of the streusel topping. As the cake baked they disappeared deep into the batter. These big chunks of Dulcey can be seen in the photos. If the crunchy edges of baked goods are a favorite then the edges of this pound cake will surpass your wildest culinary dreams. For those of us that prefer the soft centers, I suggest giving the edges a try. I’m fairly confident that you will change your mind. Although leftover cake wrapped up tightly, gives way to softer edges.
The flavor of white chocolate is easily overwhelmed in baked goods. Even the butter competes. To make sure the Dulcey shines I added just enough malted milk powder to deepen the flavor profile of the caramelized white chocolate. I cut back on the sugar too, the Dulcey is sweet and a bit salty. This cake is a gem, all the flavor without much fuss. After all, the first berries of spring deserve a bit of pampering.
|½ C/60gr||all-purpose flour|
|1T/10gr||malted milk powder|
|1/2t/4gr||fine grain sea salt|
|4-1/2T/64gr||cold unsalted butter, cubed|
|1 ⅓C/60gr||Dulcey caramelized white chocolate fèves or discs, chopped|
|1/3C/100gr||Dulcey caramelized white chocolate fèves or discs|
|1 ½C/113gr||unsalted butter, melted and cooled|
|½ cup/100gr||light brown sugar|
|½t/4gr||fine grain sea salt|
|1/2C||full fat sour cream|
|1/3C/30gr||malted milk powder|
|1 basket||strawberries, sliced (optional)|
- Heat oven to 325°. Grease a 9-by-5-inch loaf pan. Line the pan with parchment paper, leaving enough to hang over the wide edges of the pan. Grease the parchment on the bottom of the loaf pan.
- For the cake, melt the Dulcey fèves or discs in the microwave, using short bursts of power, stir until smooth. Or use a heatproof bowl set over a pan of simmering water to melt the Dulcey fèves. Set aside to cool while you prepare the streusel.
- In a medium sized bowl use a whisk to mix together the flour, sugar, malted milk powder and salt. Using fingers or a fork, cut in the butter until it is evenly distributed and forms large, moist crumbs. Stir in the chopped Dulcey fèves. Scatter half the streusel evenly across the bottom of the loaf pan. Bake for 8-10 minutes, until the streusel is bubbling across the entire bottom of the pan. Do not bake until brown, remove from the oven but leave the oven on 325°.
- In the bowl of an electric mixer fitted with the whisk attachment beat the melted butter, both sugars and salt together until combined. Make sure there are no lumps of brown sugar. Beat in the egg, vanilla extract, sour cream, milk and melted Dulcey fèves. Remove the whisk attachment and bowl from the stand mixer. Over the top of the bowl shake through a sieve or sift together the flour, malted milk powder, baking powder and baking soda. Fold in the dry ingredients until just combined. Scrape batter into the prepared pan and top with remaining streusel. Bake until a toothpick inserted in the center of cake comes out cleanly, 55 minutes to 1 hour. Transfer pan to a wire rack to cool. Use the parchment paper overhang to lift the loaf from the baking pan. The loaf slices the best when completely cool. Serve with sliced strawberries if desired.
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