| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Dutch |
Chocolate |
1 |
Servings |
INGREDIENTS
| 3 |
oz |
Semisweet Chocolate |
| 2 |
oz |
Unsweetened Chocolate |
| 1 |
tb |
Instant Coffee |
| 1 1/3 |
c |
Boiling Water |
| 1 3/4 |
c |
Flour |
| 1/4 |
c |
Cocoa Powder — (pref. Dutch |
|
|
Process |
| 1 1/2 |
ts |
Baking Powder |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Black Pepper |
| 1 |
|
Stick Unsalted Butter — |
|
|
Softened |
| 1 1/2 |
ts |
Vanilla |
| 2 |
c |
Sugar |
| 3 |
|
Eggs |
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.
Recipe By :
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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