CHOCOLATE-WALNUT LOAVES

2 ounces unsweetened chocolate
1 3/4 cups heavy (whipping) cream, divided use
2 cups unsifted all-purpose flour
5 1/2 cups sugar
2 1/2 teaspoons baking powder
1/4 cup unsweetened cocoa powder
3/4 teaspoon salt
3 large eggs
1 tablespoon vanilla extract
4 ounces bittersweet chocolate, finely chopped
1/2 cup walnuts, finely chopped
1/2 cup boiling water

Preheat oven to 350 degrees F. Grease two 8 1/2x4 1/2x2 5/8 inch loaf pans. Line bottoms with waxed paper. Grease paper, dust with flour.

In a saucepan, over low heat, melt unsweetened chocolate in 1/2 cup of the heavy cream. Cool 10 minutes.

In a large bowl combine flour, sugar, baking powder, cocoa and salt. With electric mixer at low speed, beat well until blended. Add the remaining 1 1/4 cups heavy cream, eggs, vanilla and the cream-chocolate mixture. With mixer at low speed, beat just until dry ingredients are evenly moistened. With mixer at medium speed, beat just until batter is smooth, about 15 seconds.

Stir bittersweet chocolate, walnuts, and the boiling water into batter until well blended. Divide batter equally between prepared pans.

Bake 40 to 45 minutes or until cake tester inserted in centers comes out clean. Let cool in pans on wire rack 10 minutes. Run knife around edges of loaves; turn out onto racks. Turn up right and let cool completely.

Makes 2 loaves
Source: McCall's, December 1996