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Classic French Chocolate Loaf Cake

 
Classic French Chocolate Loaf Cake
147

Rich, rich, rich. A little goes a long way.

Yield

12

servings

Prep

40

min

Cook

50

min

Ready

3

hrs

Trans-fat Free, Low Sodium
 

Ingredients

¾ cup cornstarch
sifted, sift before measuring, do not pack
8 ounces semi-sweet chocolate
null, null
1 teaspoon instant coffee
¼ cup water
boiling
3 ounces butter, unsalted
½ cup sugar
granulated
4 large eggs
separated
teaspoon salt
*

Directions

Adjust rack ⅓ up from bottom of oven/preheat to 350℉ (180℃).

Line a 6 cup capacity loaf pan with foil, wrinkling as little as possible.

Brush foil with melted butter or, just before pouring batter in, spray with Pam.

Resift cornstarch 3 times and set aside.

Chop chocolate and place in heavy pan.

Dissolve coffee in boiling water and pour over chocolate, cover and place over low heat to melt.

Stir with whisk, transfer to small bowl and set aside to cool slightly.

In bowl of large mixer, beat butter until soft, gradually add sugar and beat for 2 to 3 minutes, scraping bowl.

Add egg yolks, one at at time, beating well.

Continue to beat until mixture is pale and creamy.

Add choc. at low speed, then add cornstarch and beat only until smooth, scraping bowl as needed.

In another bowl, beat whites with salt only until whites just stand up; do not overbeat.

Add rounded TBLS. of whites to chocolate mixture and stir to mix.

Repeat a few times to lighten mix, then stir in the remaining whites, half at a time, folding gently but completely.

If using Pam, spray now/pour batter into pan.

Lift pan in both hands and move it gently back and forth to even out batter.

Place in larger pan (which may not be deeper than cake pan) and pour boiling water in, about an inch deep.

Bake for 50 to 55 minutes until a tester gently inserted into the middle, all the way to the bottom, comes out just barely clean and dry.

Test several times to be sure.

There will be a thin crust on top; the middle will be soft.

Do NOT overbake.

Turn off heat; open oven door a few inches and let cake stay in for 20 minutes.

Open door all the way and let cake stand in oven for another hour until room temp.

Remove cake from water bath and dry cake pan.

Invert onto serving plate and remove foil.

Serve upside down or freeze.

Can be covered with chocolate curls sprinkled with powdered sugar or with whipped cream and berries if desired.

 

* not incl. in nutrient facts

Reviews

+7

about 11 years

It is delicious. Prep time is about an hour, but I am hardly Martha Stewart. It is rich, rich, rich. A little goes a long way.
I am makinga couple for gifts. I know they will be a hit. My fiancee remembered this from a dinner party 10 years ago. I didn't have the heart not to at least try it for his 50th birthday. It's worth the trouble!!!

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Nutrition Facts

Serving Size 59g (2.1 oz)
Amount per Serving
Calories 30551% of calories from fat
 % Daily Value *
Total Fat 17g 27%
Saturated Fat 10g 50%
Trans Fat 0g
Cholesterol 128mg 43%
Sodium 77mg 3%
Total Carbohydrate 12g 12%
Dietary Fiber 1g 5%
Sugars g
Protein 8g
Vitamin A 8% Vitamin C 0%
Calcium 2% Iron 7%
* based on a 2,000 calorie diet How is this calculated?

 

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