Cake French Chocolate Loaf

posted by Sandy in Baltimore 01-25-100 6:48 PM

* Exported from MasterCook *
French Chocolate Loaf
Recipe by : Maida Heatter
Serving Size : 10 Preparation Time :0:00
Categories : Chocolate Cakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 Cup Cornstarch -- sifted
8 Ounces Semi-Sweet Chocolate -- Lindt Surfin, Lindt Excellence, or Tobler Tradition (bittersweet)
1/2 Pound Chocolate -- piece - milk
1 Tablespoon Instant Coffee Powder
1/2 Cup Boiling Water
3 Ounces Unsalted Butter
1/2 Cup Sugar
4 Large Eggs -- separated
1 Dash Salt
1 Cup Whipping Cream
Raspberries Or Strawberries – optional


Adjust rack 1/3 up from the bottom of oven and preheat oven to 350° F. Use a loaf with 6 cup capacity, about 8 1/2 x 2 3/4-inches.

Line the pan with foil: place the pan upside down on work surface. Measure the bottom of the pan. Cut 2 strips of foil; 1 to fit the length (bottom and sides) and 1 to fit the width (bottom and sides). If the foil is not measured carefully and is too wide, it will wrinkle when placed in the pan. To shape the foil to fit the pan, carefully place 1 piece over the upside-down pan, center it and fold it down on the sides of the pan. Remove the foil and set it aside. Repeat the procedure with the second piece of foil, folding it down on the remaining 2 sides of the pan. During the preparation of the foil, handle carefully and do not wrinkle, as wrinkle will show in the finished cake.

After sifting and measuring cornstarch, resift 3 more times and set aside.

Break up or coarsely chop chocolate and place in a heavy saucepan with about a 4-cup capacity.

Dissolve the coffee in water and pour it over the chocolate. Cover, place over low heat and let stand for a few minutes until the chocolate starts to melt. Do not over cook. Stir with a small whisk until smooth and then transfer to a small bowl to stop the cooking. Cool slightly.

Meanwhile, in the larger bowl of mixer, beat the butter until soft. Gradually add the sugar and beat for 2-3 minutes, scraping the bowl occasionally. Add the yolks, one at a time, beating after each addition, until incorporated; then continue to beat for a few minutes until mixture is pale and creamy.

On low speed, add chocolate, slightly warm or room temp. Scrape bowl and beat only until smooth. Add cornstarch, scrape the bowl and beat only until smooth. Remove from the mixer and set aside.

With clean beaters in a small bowl, beat egg whites and salt only until the whites just stand up straight. Do not over beat.

Add about 1 rounded tablespoon of the whites to the chocolate mixture and stir to mix. Repeat with a second spoonful and then a third. Fold in about 1/2 of the remaining whites without being too thorough and then blend in the balance of the whites, folding gently, but completely.

Spray the pan generously, but completely with cooking spray. Pour batter into pan. Lift the pan with both hands and move it gently from left to right and front to back to smooth the top of the batter.

Place the pan in a larger pan (which must not be deeper than the cake pan). Pour boiling water in the larger pan until it is about 1 inch deep.

Bake for 50 to 55 minutes, until a cake tester comes out just barely clean and dry. Test very carefully several times to be sure. There will be a thin crust on the top; the middle of the cake will be soft. Do not over bake.

Turn off the heat and open the oven door a few inches; let cool that way for about 20 minutes. Then open the door all the way and let cake stand for about an hour until cooled to room temp.

Remove the cake from water and dry the pan. Cover the pan with a flat serving plate or board. Turn over the plate or board and the cake pan. Remove the pan and the foil. Serve the cake upside down. The cake may now be frozen.

Before serving, the cake should be covered with chocolate curls (see below) and then sprinkled generously with powdered sugar sifted through a strainer held over the top of cake.

This may be served as is, but is better with a spoonful of softly whipped cream (sweetened only slightly with confectioners sugar or granulated sugar and flavored slightly with vanilla) and a few raspberries or a spoonful of slightly thawed frozen raspberries. Make portions small.



Milk Chocolate Curls

They are made with a swivel-bladed vegetable peeler and milk chocolate, which will give the result you want with the least amount of trouble. Try to use a 1/2 pound piece of chocolate. You will use only about an ounce, but it is much easier with a large piece of chocolate.

Work over waxed paper. Hold the piece of chocolate in your left hand, making the curls either from the side of the piece of chocolate or from the bottom; try both ways. Move the peeler along the chocolate, moving it towards yourself, pressing firmly against the chocolate.

Spoon the curls on the cake, piling on as many as will stay.
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