Chocolate Chip and Currant Pound Cake

---------- Recipe via Meal-Master (tm) v8.05

Title: Chocolate Chip and Currant Pound Cake
Categories: Dessert bre, Cakes, Chocolate
Yield: 1 servings

1 c Dried currants
4 tb Cognac or armagnac
2 c Flour
2 ts Baking powder
3/4 ts Cinnamon
1/2 ts Salt
8 tb Half and half
1 1/2 ts Vanilla
7 oz Semi-sweet chocolate
Cut into 1/4 inch pieces
2 3/4 tb Flour
1 c Unsalted butter
4 Eggs
Cognac glaze (see recipe)
1 c Powdered sugar (10x)
2 tb Butter
1 1/2 tb Cognac
1 1/2 ts Whipping cream

Recipe by: CATHIE COPPOLINO
Heat currants in Cognac in a small saucepan until just
warm. Cover mixture and let stand one hour. Preheat oven
to 350*. Butter an 8 cup fluted tube cake pan. Dust with
flour. Sift 2 cups of flour with the baking powder, salt,
and cinnamon into a medium bowl. Measure out the half and
half into a small dish and drain the soaking liquid from
the currants into the half and half. Add the vanilla. Pat
the currants dry with paper towelling.
In another small bowl combine the chocolate pieces, the
currants and the 2 3/4 TBL flour. In a large bowl, with an
electric mixer, cream the butter. Add the sugar and beat
until light and fluffy. Add the eggs one at a time. Then
mix the flour and half and half mixtures alternately into
the butter. Begin and end with the flour. Using a
spatula, fold in the chocolate mixture, Spoon into prepared
pan and bake in the center of the oven until springy to the
touch, about 1 hour. Cool cake in pan on a rack for 15
minutes. Gently run a knife around the edge of the cake
and invert onto the rack. Cool completely. Sprinkle with
powdered sugar or drizzle glaze over the top allowing it to
run down the sides. Glaze: To make glaze blend sugar,
butter, cream and Cognac in processor until fluffy.

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