Thursday, May 31, 2007

Chocolate Bread

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The name Chocolate Bread is a misnomer as this is really a very rich chocolate pound cake. It is probably called a bread as it resembles a dark rye bread.
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The bittersweet coming from the Dutch processed cocoa powder and a good brushing of Kahlua syrup makes this pound cake so deliciously aromatic. (Recipe taken from The Cake Bible by Rose Levy Berandaum)

CHOCOLATE BREAD
Ingredients:
23g Dutch processed cocoa powder
44g boiling water
6g vanilla
150g eggs (without shell)
125g cake flour
175g sugar
3.7g baking powder
1/4 tsp salt
184g unsalted butter (room temperature)

Method:
1) Mix cocoa powder with the boiling water till smooth.
2) Let mixture cool and stir in the eggs and vanilla.
3) Sift cake flour, baking powder and salt together. Add the sugar to the dry ingredients and stir well to distribute the sugar.
4) Put the flour into a medium sized mixing bowl, add half the cocoa mixture and the butter. Mix well with the paddle attachment for 1 minute and scrap down the sides.
5) Gradually add in the balance chocolate mixture in two batches, beating well after each addition.
6) Pour mixture into a greased and floured loaf pan (8" x 4") and bake at 175degF for 50 to 60 minutes or till a wooden skewer inserted in the center comes out clean.
(cover loosely with a buttered foil after 25 minutes to prevent overbrowning.
7) Cool in the pan for 10 minutes before turning out to cool further.

Kahlua Syrup (Optional - for brushing to add extra moistness)
Boil 1/4 cup water with 2 tbsp sugar till rolling boil. Cool and add 1-2 tbsp Kahlua
Brush onto the top of the cake (still in the pan) immediately on removal from the oven. After 10 minutes, turn out the cake and brush the sides with more syrup and leave to cool

7 comments:

Anonymous said...

Hi Ginny,

This cake looks seriously good and sinful. Would you be able to share the recipe?

Thanks.

Alannia

Anonymous said...

Hi Ginny,
1)Where did u buy the dutch processed cocoa in Sg? Ive been hunting high n low for this in Perth but to no avail! Im going back to Sg soon for hols - so can stock up my baking supplies!
2)Please also let me know the "brand".

Thks!
Susanna

Rusti said...

Hi Susanna

I bought the Hershey Special Dark which is a blend of natural & Dutch processed cocoa. You can get it from major supermarkets like Cold Storage or bakery supplies stores. I heard that Sun Lik in Seah Street carries the Valhorna Dutch processed cocoa too but I have not visited the shop lately so cannot confirm for sure.

Anonymous said...

Thks Ginny for the info!

Susanna

Irene said...

Hi Ginny,
Thanks for the great recipe. I made this today with Valrhona cocoa powder and it was a hit! The cake is moist and very aromatic especially after brushing with the Kahlua syrup.

Just to let you know that there is no mention about where to put the 175g of sugar in the recipe. I mixed it in with the rest of the dry ingredients.

Rusti said...

Woah Irene, thanks for letting me know. You are correct to mix the sugar with the dry ingredients. I have updated the recipe to reflect this. Thanks a mil.
Ginny

Anonymous said...

hi Rusti,
Can i use this cake to cover with fondant? oso, will love to hv the recipe, thks alot for ur time =)

khim
kogas5@yahoo.com