As threatened, here's the chocolate loaf I made to go with my chocolate cherry ice cream. This isn't a real looker, as you can see. In fact, as it cools, it gets even uglier because the top sinks in some. Never mind that, though. This is chocolate at its finest. Pure, dark and rich. A damp, dense, slice of heaven.
Even better, it's really easy. Which is a good thing. Especially for me because I suck at making chocolate stuff. I don't know why. Just lucky I guess.
This recipe doesn't have a lot of ingredients so use the best you can find. I like this brand of chocolate and it's not too terribly priced. And I can find it in any old grocery store. You can spend more but something about spending in the double digits for 4 oz. of chocolate makes me nervous. Anyway, break it up in a microwavable bowl and...microwave it! You only need to let it micro for about a minute. It doesn't look all the way melted and that's the way you want it. Start stirring it and it a few seconds it'll all melt.
While the melted chocolate is cooling, cream together the brown sugar and butter. I didn't include a photo of that because it was all jacked up. Add eggs one at a time till incorporated. Then splash in some vanilla.
I have to give a shout out to the vanilla I bought in Mexico (where vanilla originated, in case you didn't know) because its to die for. And, cheap. I brought back a jug. If you don't find yourself conveniently in Mexico you can get it at the Mexican market. Regular vanilla will do, though. I won't hold it against you.
And in case you can't tell, my mixer is pink. Of course.
Add in the melted chocolate and fold it in. You don't want an airy mass so go gently. Then add in the flour alternately with the boiling water.
I added in all the flour at once so I could take a photo of it (above). That's me. I'm all about sacrifice for the greater good.
It's better if you actually follow the directions and add in a bit of flour, then a bit of water, till it's all in.
I didn't do that and my loaf had some flour boogers in it.
I still ate it though. And it was delicious.
I'm just sayin'.
The batter will be very liquid. That's good. Pour it into a prepared loaf pan and bake. If you eat it all your butt will look like...that. But, it's worth it.
I'm just sayin'.
This loaf actually gets better as it gets colder. Oh, and no frosting or sprinkling of powdered sugar. Just this naked loaf. I wrap it up and keep it in the fridge. Then, I slather it with cold cream cheese if I'm not eating it with ice cream. Refer to the rhino's ass photo. Yes, I think that's a thong.
The photo on the right is the loaf, out of the pan, upside down. The top was sunken in. I should say I was trying to avoid putting an ugly loaf photo here but that would be a lie. I forgot to take it.
I am not ashamed of my ugly loaf.
Here's the recipe and this rockin' photo of my grandkid, in her awesome socks.
375 degree oven
9x5 loaf pan, buttered and floured
1 cup soft unsalted butter
1 2/3 cups dark brown sugar
2 large eggs
1 teas. vanilla extract
4 oz. bittersweet chocolate, melted
1 1/3 cups all purpose flour
1 teas. baking soda
1 cup plus 2 tblsp. boiling water
You can line your loaf pan with parchment paper, but I'm too lazy for that. I've never had a problem with this loaf sticking. By all means, if you're worried about it, go for the parchment.
Cream the butter and sugar, then add eggs and vanilla, beating in well. Fold in the melted chocolate with a spatula. In a separate small bowl, mix the baking soda and flour. Add the flour into the melted chocolate mix a bit at a time alternately with the boiled water (I measure out the water and boil it in the micro) till it's all blended in.
Pour it into the prepared loaf pan. It's a liquid batter, remember. Bake at 375 for 30 minutes then turn the heat down to 325 and bake another 15 minutes. Put loaf on a cooling rack till its completely cool before turning it out of the pan.
Don't worry if the top sinks in and its not very pretty. It's art. It's supposed to look that way.
I poached this recipe from Nigella Lawson's How To Be A Domestic Goddess.
Baking is a science, I usually leave the recipe creation to the experts. I do live at high altitude so I make adjustments on my own. This is the recipe as it's printed. If you live at high altitude, use extra large eggs, cut the sugar to 1 1/2 cups and reduce the baking time to 25 minutes at 375 and 10 minutes at 325. This worked for me.
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