čokoladni kuglof sa malinama - Chocolate-Raspberry Marble Pound Cake with Chocolate-Raspberry Glaze

Došlo je već vreme slavljenja Uskrsa. Nije da se žalim, ova je zima bila preduga, ali me jeste nekako proleće zaskočilo. Praznike provodim radno - spremajući ono što se nekada zvalo državni ispit. Sad ga zovu licencom... Kolač je poželela Lidija, koju ćekamo na ručku za Uskrs.

Ovo je 28. kolač koji pravim po knjizi Cake Keeper Cake. Nije to neki fenomenalan kuvar, koliko sam ih samo videla boljih, pa i ne shvatam baš šta me to tera da po njemu pravim kuglof za kuglofom. Naišla sam neki dan u Cake Simple - drugom, još boljem, slatkom kuvaru prepunom kuglofa, na zanimljivu priču kako je kuglof, tj. bundt cake osvojio Ameriku. Slučajno naravno. Izgleda da sve značajno biva započeto slučajno. Američka domaćica i majka petoro dece je za Božić od dece dobila kalup za kuglof. Pa je u njemu pravila kuglof od kupovne smese za neki kolač poput braunija. Sa petoro dece, pretpostavljam da ga je često pravila. Pa je rešila sa tim kolačem da učestvuje na kulinarskom takmičenju, na kom je osvojila drugo mesto. Ali  - to je Amerika, mnogoljudna potrošački nastrojena zemlja... Njen uspeh na takmičenju je prouzrokovao da proizvođač kalupa, sada čuveni Nordic Ware, a tada firma koja samo što se nije ugasila - proda 200 000 kalupa u rekordnom roku. Od onda su prodali milione i milione kalupa za kuglof. Tako ispade da je tradicionalni evropski kolač, postao najpopularniji američki retro kolač. Opet, ne bih imala ništa protiv da imam neki od tih američkih kalupa, svi pišu o njima sa puno hvale.

(please scroll down for recipe in English)

Potrebni sastojci:

• 100 g čokolade za kuvanje, iseckati
• 4 veća jajeta, odstojala na sobnoj temperaturi, ulupati dobro
• 2 kašikice ekstrakta vanile
• 1 1⁄2 šolja brašna
• 3⁄4 kašikice praška za pecivo
• 1⁄4 kašikice soli
• 1 šolja (220 g) otopljenog neslanog putera
• 1 1⁄4 šolje šećera
• 1⁄4 šolje džema od malina

Potrebno za glazuru:

• 1⁄4 šolje džema od malina
• 6 kašika slatke pavlake
• 2 kašika kukuruznog sirupa - ovo nisam imala, pa sam stavila javorov
• 120 g čokolade za kuvanje
• 1 kašika likera od malina - ni ovo nisam imala, stavila sam kašiku rakije u kojoj sam rastopila par kapi arome maline.

Rernu zagrejati na 175ºC. Podmazati i pobrašnjaviti kalup za kuglof.

Čokoladu otopiti u šerpici na pari i ostaviti da se ohladi.

Jaja i ekstrakt vanile lagano ulupati.

Brašno pomešati sa praškom za pecivo i solju.

Puter i šećer mutiti mikserom dok ne postanu penasti. Smanjiti brzinu miksera, pa umešati jaja sa vanilom.

Na najmanjoj brzini, dodati po pola mešavine brašna. Na kraju mutiti na srednjoj brzini oko pola minuta.

U pola ove mešavine umešati džem od malina. Nisam imala džem, ali sam ga napravila za čas - skuvala sam smrznute maline sa šećerom.

Otopljenu čokoladu umešati u drugu polovinu smese.

U kalup za kuglof uliti pola smese sa malinama, preko toga pola smese sa čokoladom. Ponoviti ovo sa ostatkom smesa. Provući nož kroz smese da se sasvim malo malo pomešaju, nikako ne preterati sa mešanjem.

Peći oko sat vremena, pa proveriti šta kaže čačkalica. Ostaviti desetak minuta da odstoji u kalupu, pa izvrnuti na rešetku da se potpuno ohladi.

Ugrejati džem, kapnuti u njega par kapi crvene boje za kolače ili arome maline, koja je isto intenzivno crvena, da bi mu boja bila intenzivnija, pa ga premazati preko kolača.

Mešati slatku pavlaku, javorov sirup i čokoladu, dok smesa ne postane ujednačena. Dodati liker. Ostaviti oko pola sata da ova smesa očvrsne. Preliti preko kolača.

For the cake:

• 3 ounces semisweet or bittersweet chocolate, finely chopped
• 4 large eggs, at room temperature, lightly beaten
• 2 teaspoons pure vanilla extract
• 1 1⁄2 cups cake flour
• 3⁄4 teaspoon baking powder
• 1⁄4 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 1⁄4 cups sugar
• 1⁄4 cup raspberry jam

For the glaze:

• 1⁄4 cup raspberry jam
• 6 tablespoons heavy cream
• 2 tablespoons light corn syrup
• 4 ounces bittersweet chocolate
• 1 tablespoon raspberry liqueur

HERE’S A FUN TWIST on marble pound cake. Some raspberry jam stirred into the vanilla portion of the batter gives the cake subtle fruit flavour, which naturally complements the chocolate. Coating the cake with more jam before glazing it with chocolate is an extra step, but only takes a few minutes and reinforces the flavour combination. The jam won’t color the batter significantly, so add a drop or two of red food coloring to the raspberry batter for a more colorful cake if you like.

Make the cake

1. Preheat the oven to 325ºF. Grease a 9-inch by 5-inch loaf pan and dust with flour.
2. Put 1 inch of water in the bottom of a double boiler or a small saucepan and bring to a bare simmer. Place the chocolate in the top of the double boiler or in a stainless steel bowl big enough to rest on top of the saucepan, and set the bowl on top of the simmering water, making sure that the water doesn’t touch the bottom of the bowl. Heat, whisking occasionally until the chocolate is completely melted, 5 to 7 minutes. Set aside to cool.
3. Combine the eggs and vanilla in a glass measuring cup and lightly beat. Combine
the flour, baking powder, and salt in a medium mixing bowl.
4. Combine the butter and sugar in a large mixing bowl and cream with an electric
mixer on medium-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl once or twice as necessary.
5. With the mixer on medium-low speed, pour the egg mixture into the bowl in a slow stream, stopping the mixer once or twice to scrape down the bowl.
6. Turn the mixer on low speed and add the flour mixture, 1⁄2 cup at a time, scraping
down the sides of the bowl after each addition. After the last addition, mix for
30 seconds on medium speed.
7. Scrape half the batter into a medium mixing bowl and whisk in the raspberry jam.
Whisk the melted chocolate into the batter remaining in the mixer.
8. Scrape 1⁄2 the raspberry batter into the prepared loaf pan and smooth the top, then add 1⁄2 of the chocolate batter. Repeat the layers with the remaining batters. Run a butter knife blade through the batter to create marbling. Do not overmix.

9. Bake the pound cake until it is golden and a toothpick inserted in the center comes out clean, about 1 hour and 15 minutes. Let the cake cool in the pan for about 10 minutes, invert it onto a wire rack, and then turn it right side up on a rack to cool completely.

Make the glaze

1. Heat 1⁄4 cup raspberry jam until loose and use a pastry brush to brush the warm jam all over the top and sides of the cake. Combine the heavy cream, corn syrup, and chocolate in a small pot and heat over medium, whisking until smooth. Stir in the raspberry liqueur. Let stand until thickened, about 30 minutes. Spoon the glaze over the cake, smoothing it over the top and sides with a small metal spatula to cover. Let stand until the glaze firms up, about 1 hour. Slice and serve.
2. Store uneaten cake in a cake keeper at room temperature, or wrap loosely in plastic and store at room temperature for up to 3 days.

This is the twenty-eight cake from Cake Keepers Cake cookbook, by Lauren Chattman, which I find out thanks to Joyce's food blog named Kitchen Flavours. My intention is to make all cakes from that cookbook, and each and every one, without exception, has a truly sensational flavor.

I'm linking this post with Cookbook Countdown #16 hosted by 

Kitchen Flavours and Emily's Cooking (Makan2) Foray