Alex Guarnaschelli shared his mom’s chocolate chip pancake recipe and her dessert for brunch goals
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We’re usually in such a rush during the week that breakfast tends to be something eaten quickly or on the go, and it’s usually not all that exciting. That’s why, on the weekends, we lean towards brunch in a big way. We love how flexible the term “brunch” is. You could be eating a fritatta or a burger, drinking coffee or a mimosa, and you know the carbs in brunch are going to be good. From loaded tots to quick breads that are more like cake, it’s one of our favorite parts of a good brunch, and Alex Guarnaschelli just shared a quick bread recipe that we have a feeling will be a big hit at our next brunch. . It’s a moist, rich chocolate chip pound cake topped with chocolate frosting, and weekend brunch is the perfect time to share this delicious treat with your loved ones.
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The recipe was given to Guarnaschelli, author of Cook with me: 150 recipes for the home cook, by her mother, who was a famous cookbook publisher. The cake is rich and moist, thanks to the addition of sour cream to the batter, and it’s loaded with a cup of chocolate chips (we think it would be delicious with toasted pecans, too).
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The icing is not negligible either. Yes, it can be controversial to add a chocolate frosting to a cake disguised as a quick bread for brunch, but it looks so shiny, thick, and chocolatey that it’s hard to resist. Even better? The secret ingredient in the frosting is sour cream, which adds a creamy flavor to each bite, helping to balance out the sweetness of the chocolate.
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Guarnaschelli jokes that the recipe serves “6-8-10” people, because it’s so delicious you’ll be surprised how quickly even a few gobble it up. It makes a great accompaniment to a strong cup of coffee and can obviously stand up to most desserts, especially when paired with whipped cream. Either way, anyone you share Guarnaschelli’s Chocolate Chip Cake with will be impressed with the Iron Chef’s culinary heritage. He finds his recipe on Instagram.
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