Sunday, 8 September 2013

Deep Chocolate Loaf Cake

Just add coffee to this cake for the perfect match
No, it's not time for Christmas just yet. I had some pistachios & pecans in the refrigerator so I used them for decoration.

I know I say this about each recipe, but this cake IS really tasty. I put it together in less than 30 minutes - a really quick and easy dessert.

It is still hot in Tokyo so baking was a chore. Hopefully, it will be cooling off in the days to come.

The good news we had this morning is that Tokyo won the bid for the 2020 summer Olympics. It is seven years from now but I am looking forward to being in a city with the Olympics. Everyone in Japan is quite excited and looking forward to making the dream a reality.

Anyway, here is the cake recipe.


Chocolate Loaf Cake

160 grams milk chocolate
70 grams butter (room temperature)
45 grams sugar
2 eggs
100 grams sifted flour
2 grams baking powder
35 grams candied orange peel
65 grams dried figs (diced)
20 grams Grand Marnier liquor
55 grams milk

1. Mix the flour and baking powder together and sift.
2. Mix the eggs & milk together. Soak the orange peel and dried figs in the Grand Marnier liquor.
3. Melt the milk chocolate in a bowl over a sauce pan of hot water which is lightly boiling. The bowl should not touch the hot water. Use a spatula to mix the chocolate while melting.
4. Remove the chocolate from the hot water and gradually add in pieces of butter. Use a small whisk to mix in the butter. Put the chocolate back over the hot water if the butter does  melt fully.
5. Gradually add the egg/milk mixture into the chocolate and mix with a small whisk each time you add the mixture. Add the sugar.
6. Add the sifted flour and mix well.  Add in the orange peel/dried figs.
7. Pour into a lightly buttered/floured pound loaf pan.
8. Bake at 170 degrees Celsius for about 40 minutes.  Check if the cake is thoroughly cooked before removing from the oven.







No comments:

Post a Comment