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Chocolate Intrigue

Courses: Dessert
Serves: 1 people

Recipe Ingredients

3 oz 85gSemisweet chocolate
2 oz 56gUnsweetened chocolate
1 tablespoon 15mlInstant coffee
1 1/3 cups 315mlBoiling water
1 3/4 cups 109g / 3.8ozFlour
1/4 cup 27g / 1ozCocoa powder - (pref. Dutch
1 1/2 teaspoons 7.5mlBaking powder
1 teaspoon 5mlSalt
1/2 teaspoon 2.5mlBlack pepper
1   Unsalted butter - softened
1 1/2 teaspoons 7.5mlVanilla
2 cups 396g / 13ozSugar
3   Eggs

Recipe Instructions

Preheat oven to 325.

Butter two 5-cup loaf pans and dust all over with chocolate crumbs.

In a small saucepan over moderate heat place both chocolates with the coffee powder and water. Whisk frequently until the chocolates are melted and the mixture is smooth. Sift together the flour, cocoa, baking powder, salt, and pepper and set aside. In a large bowl, beat the butter until creamy and add the vanilla. Gradually add the sugar and beat well. Add the eggs and beat until smooth.

Then, on low speed, alternately ass the dry ingredients and the chocolate mixtures. Pour the mixture into the prepared pans and bake for 1 hour and 10 to 15 minutes. Cover the pans loosely with foil after about 40 minutes of baking. Let the cakes cool in the pans for 15 minutes, then invert pan and cool the cake, upside down on a rack. (The bottom of the cake is very moist and tender at this stage).

Refrigerate and serve.

Canadian Living: December 1997, Page 221.


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