Caramelized White Chocolate Pound Cake


Caramelized White Chocolate Pound Cake

Going Blond

Dulcey Caramelized White Chocolate

“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.

Loaf Pan Prep

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.

Dulcey Caramelized White Chocolate Pound Cake


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.

Double Streusel
½ C/60gr all-purpose flour
3T/45gr granulated sugar
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
Pound Cake
1/3C/100gr Dulcey caramelized white chocolate fèves or discs
1 ½C/113gr unsalted butter, melted and cooled
1/2C/100gr gradulated sugar
½ cup/100gr light brown sugar
½t/4gr fine grain sea salt
1 egg
2t vanilla extract
1/2C full fat sour cream
1/3C whole milk
1-⅓C/185gr all-purpose flour
1/3C/30gr malted milk powder
1t/4gr baking powder
1/2t/4gr baking soda
1 basket strawberries, sliced (optional)

Dulcey Caramelized White Chocolate Pound Cake

  1. 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.
  2. 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.
  3. 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°.
  4. 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.

Dulcey Caramelized White Chocolate Pound Cake

This entry was posted in Baking, Cakes & Cupcakes and tagged , , , . Bookmark the permalink.

14 Responses to Caramelized White Chocolate Pound Cake

  1. Carol Sacks says:

    Wow, so inventive. What a beautiful cake!

  2. Deb, this cake could convince me to go blond. I just happen to have some Valrhona Dulcey feves in my pantry. I eyed them the other day and made a note to find a recipe that would showcase there amazing flavor. You did all the work for me! What a great cake!!

  3. mjskit says:

    WOW! Look at the texture of that pound cake! It looks so rich and moist! White chocolate, butter and sour cream…how can you go wrong with those ingredients. A slice of this every afternoon with my tea would be heavenly.

  4. I have always been a blonde but your pound cake gives it a new definition. I love the looks of it and would love to have a piece of it right now .

  5. Pound cake with streusel? Please, sign me in. I can eat it and repeat… no coffee needed!

  6. What a sublime pound cake! I’m so glad you went blonde… it looks exceptional! 🙂

  7. I love all things Valrhona, but have a soft spot for Dulcey, so I am certain this loaf is absolutely AH-MAZING! And that streusel…OMG!

Leave a Reply

Your email address will not be published. Required fields are marked *