CHOCOLATE BLACK PEPPER LOAF CAKE
Yield 8 servings
I use drip coffee, but 1 Tbs instant coffee with 1 1/3 cups boiling water can be substituted.
- 3 oz. (85g) semisweet chocolate (I use 57% Callebaut)
- 2 oz. (60g) unsweetened chocolate (I use 70% Callebaut)
- 1 1/3 cups hot coffee
- 1 ¾ cups sifted all purpose flour (sift before measuring)
- ¼ cup cocoa powder (preferable Dutch-process)
- 1 ½ teaspoons baking powder
- 1 teaspoon salt
- ½ teaspoon black pepper, ground fine
- 4 oz. (115g) unsalted butter, room tº
- 1 ½ teaspoon vanilla extract or paste
- 2 cups granulated sugar
- 3 large eggs
- Preheat oven to 325º F / 170º C
- Butter or spray two 8×4-inch (10x20cm) loaf pans. Dust with bread or plain cookie crumbs (I used ground chocolate plain cookies I use for my cheesecake bases). Tap to remove excess and set aside.
- In a small saucepan heat chocolates with coffee. Stir until chocolate melts and is well incorporated. Turn off heat and reserve.
- Sift (yes, again) flour, cocoa, baking powder, salt and pepper and set aside.
- Cream butte and sugar for 1 or 2 minutes, add vanilla then eggs, one at a time, beating well after each addition.
- Add dry ingredients in three additions, alternating with chocolate mixture in two additions. The batter will be quite thin.
- Pour evenly into the prepared pans and bake for about 1 hour or until tester comes out clean. If top is browning too quickly but cake is not done, cover loosely with a piece of foil and continue baking.
- Cool on wire rack, unmold and serve.