January 6th, 2016
Preheat oven to 325 F. Lightly butter a loaf pan and set aside. Sift together flour and salt. Set aside.
Beat butter with an electric mixer until fluffy. Gradually add sugars until mixture is creamy. Add eggs, 1 at a time, beating well after each addition. Add coffee liqueur and stir to mix.
Gradually fold in flour mixture, blending after each addition. Pour half of batter into prepared pan and top with ¾ of the chocolate and ½ of the coffee granules. Pour the remaining batter into pan and top with remaining chocolate and granules.
Bake in the centre of the oven until cake springs back when touched, about 1 ½ hours. Let cake cool for 10 minutes, then turn out onto a wire rack and allow to cool completely.
TO SERVE: Bring cream to a boil and remove from heat (in the microwave might be best because the amount is so small).
Pour over white chocolate chunks in heat proof bowl and stir with silicone spatula until melted. Add coffee liqueur and stir to mix.
Slice pound cake and cut each slice in half. Grill on both sides in a cast iron grill pan or panini grill or warm in a cast iron pan or the oven. Place one half slice on plate and top with raspberries and other half slice. Pour white chocolate sauce on top and sprinkle with more shaved chocolate and/or instant coffee granules.