Chocolate Pound Cake

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This recipe is one of those cakes that gets better with age; meaning, it tastes even better the day after it is baked. You may not have access to Sag Harbor Rum for the simple syrup, so if you find yourself in a strange port use a good quality rum. 

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George Hirsch Chocolate Pound Cake, Sag Harbor Rum Syrup

Chocolate Pound Cake

Makes one loaf

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 1 1/2 cups cake flour  

1 teaspoon baking powder  

1/4 teaspoon salt

1 cup sweet butter, room temperature

1 cup pure cane granulated sugar  

3 eggs, beaten 

1 teaspoons pure vanilla extract

1/2 teaspoon fine grated orange zest 

1/4 cup unsweetened Dutch-processed cocoa powder such as Droste

1/4 cupboiling hot water

Preheat oven to 350 degrees F.  

Grease a loaf pan with butter. Line the bottom of the pan with parchment paper.

In a small bowl mix cocoa powder into boiling water until smooth. Cool to room temperature.

In a separate bowl, mix cake flour with baking powder and salt.

On medium high speed, mix butter until softened, about 1 - 2 minutes. Add the sugar and beat until light and fluffy, about 2-3 minutes. With the mixer on low add the eggs, one at a time, and mix well after each addition. Scrape down the sides of the bowl after adding each egg. Add vanilla, orange zest, cocoa mixture. add the flour mixture and mix only until combined.  

Scrape the batter into the prepared pan and smooth the top with a spatula. Bake on a center rack in oven for about 50 - 55 minutes or until done. To test doneness, cake will spring back when touched lightly with index finger.

Remove the cake from the oven and place on a wire rack to cool for about 15 minutes. Remove the cake from the pan and cool completely on wire rack.

Slice pound cake, serve soaked with rum simple syrup and with fresh whipped cream.

To make simple syrup:

1 cup water, 2 cups sugar, 1/4 cup of Rum, 1 orange, cut into quarters

Place all ingredients into a saucepan. Bring to a boil and cook for five minutes. Remove and cool.

George Hirsch Lifestyle Biscotti

Please see LIMITED HOLIDAY OFFER below..

I think one of the most often asked question regarding biscotti (meaning twice baked) is, do you dunk? And I’m not talking coffee or espresso. Biscotti is ideal dunked into sweet wine, the dry cookie soaks up the beverage giving it an ideal flavor.

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Chef George on set of George Hirsch Lifestyle dunking biscottiThis recipe is an ideal do ahead sweet, as it only gets better a couple days after baking. 

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chef George's Biscotti from George Hirsch Lifestyle TV series

George’s Biscotti

Makes 3 ½ dozen cookies

chefgeorgehirsch.comGeorge Hirsch Lifestyle 

1/2 cup vegetable oil

1 cup pure cane granulated sugar

3 1/4 cups all-purpose flour

3 eggs

1 Tablespoon baking powder

3 drops pure almond, or anise extract  

1/2 cup mixed pistachios pieces and slivered almonds 

Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper.

In a medium bowl, beat together the oil, eggs, sugar and almond flavoring until well blended. Combine the flour and baking powder, and nuts. Stir into the egg mixture to form a heavy dough. 

Place dough on parchment lined sheet pan, divide dough into two pieces. Form each piece into a roll as long as your sheet pan. Press down to 1/2 inch thickness and with a rolling stick even out top height of dough by rolling evenly and gently. 

Bake for 25 to 30 minutes in the preheated oven, until a light golden brown. Remove the two biscotti bars from the baking sheet to cool on a wire rack. When cookies are cool enough to handle, slice each one crosswise into 1/2 inch slices. Place the slices cut side up back onto the baking sheet. Bake for an additional 4-5 minutes on each side or until slices should be lightly toasted.

Cool, and store for two weeks in a tightly sealed container. 

Tip: Save the biscotti crumbs when slicing cookies, they make an ideal topping on gelato and ice cream. 

LIMITED OFFER

I am proud to offer what I bake for my family, friends - NOW making it available to YOU TOO!. 

And, in keeping with my decades of philanthropic work, every purchase will benefit a community cause near and dear to me that will benefit those needing a hand up. 

I hope that when you are purchasing gifts this season you think of the Hampton Baking Co. LIMITED EDITION Holiday Biscotti Gift Box assortment as that a very special gift!

My Pastry Team & I thank you, and may you have a blessed holiday! 

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Hot Apple Tart as seen on George Hirsch Lifestyle

The original legend tells that an apple tarte was made upside down by mistake—and so, I call it a confused apple pie. And the tart is still a tart with or without the e. Believe it or not- tarte tatin is easier to make than apple pie; and could even have higher appeal because it’s served warm. So put your best pastry move on and make it for your guests for dessert, they’ll love the show! 

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Tarte Tatin aka Apple Tart

Makes six servings

 chefgeorgehirsch.com | George Hirsch Lifestyle

2 large green apples, peeled, cut into quarters, remove core and cut into 1/2 inch slices

1/2 stick sweet butter

1/4-1/2 cup pure cane granulated sugar, depends on tartness of apples

1 sheet frozen puff pastry, defrosted 

Pre heat oven to 400 degrees.

Spread room temperature butter in the bottom of a nine-inch non stick oven proof sauté pan. Sprinkle sugar completely over bottom of pan. Arrange apple slices on top of sugar.  Cover apples with puff pastry dough, but do not stretch dough. Press dough lightly around the inside rim of the pan. Cut away corners of excess dough so puff pastry fits into the round sauté pan. With the tip of a knife, poke three to four tiny holes in dough.

On the stove top, begin to cook the tart on a high heat until the dough begins to bubble. This will take about 3-4 minutes. By cooking on the stove top you are browning the sugars and apples. If the dough bubbles up too high, gently pierce dough with tip of a knife to allow excess steam to escape. Once the tart has been cooked on the stove top, place the tart in the oven for ten to twelve minutes or until the pastry is light brown and fully baked.

Remove tart from oven, allow to set about thirty seconds. CAREFULLY, with a large serving platter place inverted over tart. With a towel holding the hot pan and anther hand on top of the inverted platter, turn the platter right side up and un-mold the tart from the sauté pan. 

Top with powdered sugar. Serve warm with fresh whip cream or ice cream. 

Geore Hirsch Lifestyle Apple Tart
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