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

chefgeorgehirsch.com | George Hirsch Lifestyle

 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.

Late Summer Cobbler

Celebrating Chef George's 24th Anniversary on PBS

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A peach berry cobbler is one of my favorite desserts using a combination of summer fruits. This cobbler is a must during late summer when the fruit is at the perfect level of natural ripeness. The natural sugars from the soft fruit provide excellant sweetness. And, making the cobbler in a cast iron skillet makes it easy to serve during a Labor Day BBQ for the last hurrah! Wait, summer isn't over..Let's just call this a Late Summer Cobbler. 

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ingredients for George's Warm Peach Berry Cobbler

George’s Warm Peach Berry Cobbler

Makes 4 –6 servings

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George's Warm Peach Berry Cobbler

For Topping:

1/3 cup brown sugar

1/3 cup granulated sugar

1/4 cup flour

3/4 quick oats

1/4 cup chopped pecans or walnuts

1/2 cup melted butter 

Mix all sugars, flour, oats and nuts. Pour in butter and mix until topping looks like wet sand. Do not over mix; topping should have a lumpy consistency.

For the Filling:

4 cups Fresh Peaches- sliced and chopped into 1/2 inch pieces. 

2 pints Fresh Blueberries, or mixed berries

1 loaf pound cake, sliced thin 

1/3 cup water or *simple syrup

Pre heat a 375 degree oven.

Grease small individual ramekins, or one nine inch ovenproof casserole, or an iron skillet. line bottom of pan with sliced pound cake. Add peaches, blueberries and simple syrup. Top with a generous amount of crumb topping.  Bake for 35 to 45 minutes or until crumb topping is crisp and light brown. 

Serve warm topped with powder sugar, whip cream or powder sugar.

*To make simple syrup:

1 cup water

2 cups sugar

1 orange, cut into quarters

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

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George’s Double Chocolate Brownies

Celebrating Chef George's 24th Anniversary on PBS

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An often requested recipe from George Hirsch Lifestyle, it is ideal for every occasion. Enjoy as is or upgrade by topping with your favorite ice cream. The brownie derives its character from a deep rich cocoa base for the chocolate flavor.

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Double Chocolate Brownies

chefgeorgehirsch.com | George Hirsch Lifestyle 

Makes 12-18 Brownies

2 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1/2 pound (2 sticks) sweet butter, softened at room temperature

2 cups granulated sugar

4 eggs, beaten

1/2 cup unsweetened cocoa powder

1 teaspoon pure vanilla extract

1 1/2 cups chopped pecans or walnuts

1 1/2 cups semisweet chopped chocolate pieces; or chocolate, or butterscotch chips

Preheat the oven to 350 degrees. 

Grease and flour an 8 x 12 x 2 inch-baking pan.

In a small bowl, mix flour, baking powder, baking soda and salt well. Set aside.

Cream butter in a mixing bowl until light and fluffy. Add granulated sugar, cream on high speed for 2 minutes, until light and fluffy. 

On a low speed add vanilla and eggs, one at a time, stopping machine to scrape down the bowl well after each addition. On a low speed add flour and cocoa powder to the butter mixture and mix just until flour is absorbed. Do not over mix. 

By hand, fold the pecans and chocolate in with a rubber spatula.

Optional: if using coconut; mix 3/4 of coconut with pecans and chocolate. 

Using a spatula, spread the batter into baking pan making sure the batter is spread evenly and smooth. 

Bake for 25-30 minutes. Caution to not over bake. Brownies are baked when pressed cakes springs back when pressed lightly with your finger or a toothpick comes out clean. Cool in the pan for 2 hours and cut the brownies into rectangle or square pieces.

Know Your Cookie:

A brownie is considered a sheet cookie, as it's soft batter spreads across sheet like pan to bake. Other types of sheet cookies would include blondies and rainbow cookies. After sheet cookies are baked they are cooled and can be cut into squares, rectangles or any other shapes. 

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