Country Chocolate Loaf Cake with Warm Chocolate-Coffee Sauce
Book Description
More than 200 new twists on American classics, from crab cakes to white-chocolate cheesecake Now in paperback! By adding a fresh ingredient to an otherwise predictable dish, streamlining cooking times and techniques, and reducing the fat wherever possible, Betty Rosbottom, one of America's best-known cooking teachers, gives our favorite dishes a much-needed update. American Favorites includes: One-Bite Biscuits with Apple Butter and Country Ham • New Orleans Baked Shrimp with Sourdough Bread
This cake has an unusual history. I discovered it in a little bakery in a hill town in eastern Provence. It bore no resemblance at all to classic French tortes but reminded me instead of American cakes. I pleaded with the bakery's proprietor for the recipe, but to no avail; she proudly guarded her bakery' secret. Over many months and after many trials, I was able to figure out that the cake was made with five simple ingredients: butter, sugar, flour, chocolate and eggs. I added a touch of cinnamon to the batter and also developed a warm chocolate coffee sauce to serve with it. The result was a cake that always reminds me of the narrow market street where I found my inspiration.
Makes 16 1/2-inch-thick slices
For Cake:
1/4 cup plus 3 tablespoons all-purpose flour (divided)
8 tablespoons (1 stick) unsalted butter, well chilled and cut into small chunks
5 ounces semisweet chocolate, cut into small chunks
3 large eggs, separated
2/3 cup sugar
1 teaspoon ground cinnamon
For Sauce:
8 ounces semisweet chocolate, cut into small chunks
5 1/2 tablespoons unsalted butter, well chilled and cut into small chunks
2 tablespoons powdered instant coffee, dissolved in 1/2 cup hot water
Arrange a rack in center position and preheat oven to 350 degrees F.
Line an 8 1/2-by-4 1/2-by-2 1/2-inch loaf pan with 2 layers of wax paper, cut so it extends 3 inches over both long sides of pan.
To prepare cake: Spray pepper and pan generously with nonstick cooking spray. Sprinkle 1 tablespoon flour over paper and shake pan to coat generously. Shake out excess flour. Combine butter and chocolate in top of a double boiler set over simmering water and stir until melted and smooth. Remove from heat.
Beat egg yolks in a large bowl with an electric mixer on medium-high speed. Add sugar gradually in a thin stream and beat until mixture is quite thick and pale yellow, about 5 minutes. Reduce speed to low and pour in melted chocolate mixture. Add remaining 1/4 cup plus 2 tablespoons flour and cinnamon and scrape down sides of bowl, if necessary.
Beat egg whites in a separate bowl until firm but not dry. Stir about 1/2 cup beaten whites into chocolate batter. Fold in remaining whites, a little at a time. Spoon batter into prepared pan.
Bake until a tester inserted in center comes out dry, 45 to 50 minutes. Remove from oven and let cool on a rack in pan for 30 minutes. Loosen edges with a knife and lift out, using wax paper as an aid. (Cake will keep 4 to 5 days covered tightly in plastic wrap or foil in refrigerator. Bring to room temperature before serving. Cake can also be frozen; wrap in plastic and in foil. Defrost before using.)
To prepare sauce: Place all ingredients in a small, heavy saucepan over medium heat. Stir until smooth, about 5 minutes. Remove from heat, and serve warm. (Sauce can be made 1 week ahead. Cool, cover and refrigerate. Reheat, stirring, over low heat.) Makes about 1 1/3 cups.
To serve, cut cake into 1/2-inch-thick slices and drizzle with sauce.
