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When I was gathering the recipes for this chapter, my daughters, Jennifer and Tina, reminded me of an almost ridiculously chocolate pound cake that I hadn't made in years. How I let this one slip through the cracks, I'll never know. I did some searching, and there it was, tucked away in my treasured recipe book. It was splattered with chocolate batter, a clear indication that it was a favorite that I made again and again. I received this recipe from Mrs. Stein, a Hungarian beauty who was a relative of my father-in-law, Joe Firestone. Welcome back, old friend.

• Softened unsalted butter and flour, for the pan
• 1 1/2 cups whole milk
• 1 tablespoon fresh lemon juice
• 2 1/3 cups unbleached all-purpose flour
• 1 cup Dutch-processed cocoa powder
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon fine sea salt
• 1/2 ounce (1/2 square) unsweetened chocolate, finely chopped
• 10 tablespoons (1 1/4 sticks) unsalted butter, chilled and cut into 1/2-inch cubes
• 1 3/4 cups superfine sugar
• 1 teaspoon pure vanilla extract
• 3 large eggs, at room temperature, beaten
• Confectioners' sugar, for garnish, optional

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