COUNTRY CHOCOLATE LOAF CAKE WITH WARM CHOCOLATE-COFFEE SAUCE
"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."
1/4 cup plus 3 tablespoons all-purpose flour, divided use
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
Warm Chocolate-Coffee Sauce (for serving, recipe follows)
Arrange a rack in center position and preheat oven to 350 degrees F. Line an (8 1/2 x 4 1/2 x 2 1/2-inch) loaf pan with 2 layers of wax paper, cut so it extends 3-inches over both long sides of pan. 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; set aside.
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; set aside.
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 serve, cut cake into 1/2-inch-thick slices and drizzle with sauce.
WARM CHOCOLATE-COFFEE SAUCE
Makes about 1 1/3 cups
"Sauce can be made 1 week ahead. Cool, cover and refrigerate. Reheat, stirring, over low heat."
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
Place all ingredients for the sauce in a small, heavy saucepan over medium heat. Stir until smooth, about 5 minutes. Remove from heat, and serve warm.
Makes 1 loaf, 16 1/2-inch-thick slices
Source: American Favorites by Betty Rosbottom
"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."
1/4 cup plus 3 tablespoons all-purpose flour, divided use
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
Warm Chocolate-Coffee Sauce (for serving, recipe follows)
Arrange a rack in center position and preheat oven to 350 degrees F. Line an (8 1/2 x 4 1/2 x 2 1/2-inch) loaf pan with 2 layers of wax paper, cut so it extends 3-inches over both long sides of pan. 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; set aside.
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; set aside.
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 serve, cut cake into 1/2-inch-thick slices and drizzle with sauce.
WARM CHOCOLATE-COFFEE SAUCE
Makes about 1 1/3 cups
"Sauce can be made 1 week ahead. Cool, cover and refrigerate. Reheat, stirring, over low heat."
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
Place all ingredients for the sauce in a small, heavy saucepan over medium heat. Stir until smooth, about 5 minutes. Remove from heat, and serve warm.
Makes 1 loaf, 16 1/2-inch-thick slices
Source: American Favorites by Betty Rosbottom
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boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
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