Chocolate intrigue
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | ounces | Semisweet Chocolate |
| 2 | ounces | Unsweetened Chocolate |
| 1 | tablespoon | Instant Coffee |
| 1⅓ | cup | Boiling Water |
| 1¾ | cup | Flour |
| ¼ | cup | Cocoa Powder -- (pref. Dutch |
| Process | ||
| 1½ | teaspoon | Baking Powder |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Black Pepper |
| 1 | Stick Unsalted Butter -- | |
| Softened | ||
| 1½ | teaspoon | Vanilla |
| 2 | cups | Sugar |
| 3 | Eggs | |
Directions
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.
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