| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Grains | 16 | Servings | ||
INGREDIENTS
| 2 | c | Unsifted all-purpose flour |
| 5 1/2 | c | Sugar |
| 2 1/2 | ts | Baking powder |
| 3/4 | ts | Salt |
| 1 3/4 | c | Heavy cream |
| 3 | lg | Eggs |
| 1 | tb | Vanilla extract |
| 2 | oz | Unsweetened chocolate |
| 1/4 | c | Unsweetened cocoa powder |
| 4 | oz | Bittersweet chocolate; finely chopped |
| 1/2 | c | Walnuts; finely chopped |
| 1/2 | c | Boiling water |
INSTRUCTIONS
Preheat oven to 35oF. Grease two 81/2x41/2x25/8 in. loaf pans. Line bottom with waxed paper. Grease paper, dust with flour. In a saucepan, over low heat, melt chocolate in 1/2 cup of the heavy cream. Cool 10 minutes. In a large bowl combine flour, sugar, bajking powder, cocoa and salt. With electric mixer at low speed, beat well until blended. Add cream, eggs, vanilla and 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 bitter sweet 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. Recipe by: McCall's December-96 Posted to MC-Recipe Digest by Barb at PK <abprice@wf.net> on Apr 28, 1998
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