Chocolate pound cake (Quartre-quarts au chocolat) from Chocolat - Parisian Desserts and Other Delights (page 58) by Aleksandra Crapanzano

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute cake flour for all-purpose flour.

  • ShayLRoss on May 16, 2026

    I took the care to use higher quality chocolate and Kerrygold butter (it's the only European butter I can source locally) along with cake flour to give this cake a strong flavor and lighter crumb. I used a 9"x5" pan as indicated in the recipe but it seemed like it was a bit small and I had to bake for about 15 minutes longer than the longest time noted. The taste is solid, I'm really happy to have a recipe for a chocolate pound cake!

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