CHOCOLATE INTRIGUE

      Title: CHOCOLATE INTRIGUE
  Categories: Chocolate
       Yield: 1 Servings
  
       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
  
   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.
[ add our full cookbook to your website ] [ Search The Cookbook ]