Carrement Chocolat, The Simple Loaf

We are a chocolate loving family and I knew this loaf cake would go over well. My son asked if there was any ‘funny’ stuff in it and I said nothing but chocolate. This cake is made very different from other cakes, a food processor is the main piece of equipment. Softened butter, eggs and sugar are whirled in a food processor for a whopping six minutes. The dry ingredients (flour, cocoa powder, baking powder and salt) are folded in. One of the secret ingredients, salted chocolate (dark chocolate melted, salted, frozen, chopped), is folded in and then baked. My loaf pan was 8 1/2 x 5 1/2 and my total bake time was one hour. Dorie suggests 8 1/2 x 4 1/2 with a bake time of 50 minutes. I couldn’t imagine using a smaller pan as my cake was well over the top. Secret ingredient number 2 is the syrup that is brushed over the cake after it comes out of the oven. I chose to skip the syrup since I didn’t want the extra calories and my baked goods are never dry. I knew my family would want a dairy accompaniment; I used whipped cream and the rest had vanilla ice cream.

Baking Chez Moi

Tune into Tuesdays with Dorie for the scoop.

6 Comments Add yours

  1. Cakelaw says:

    Your cake looks good. Frozen salted chocolate- I can’t wait

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  2. Did you have any issues cutting the frozen chocolate? Mine shattered and was not neat cubes. Also, mine was all sunk to the bottom of the loaf 😦 (and you are spot on about the loaf tin. I would even suggest a 9×5-inch one to make sure it doesn’t overflow!)

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  3. Type & Cakes says:

    Whipped cream or ice cream sound perfect for this. I’ll definitely have to have some ice cream with my leftovers!

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  4. it was certainly not dry– it looks fabulous!!

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  5. Zosia says:

    Your cake does look lovely and moist, and absolutely delicious with the side of ice cream.

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  6. The food processor for 6 min was an interesting twist! We loved this cake as well…I did the sugar syrup but don’t think it was necessary at all. So delicious…yours looks great; and moist!

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