Recipe By : Miami Herald, 12/28/95
Serving Size : 12 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
For the cake:
1/4 c Chocolate bread crumbs
-(mix enough unsweetened
-cocoa powder into fine dry
-bread crumbs to give the
-mixture a medium brown
-colour
1 c Unbleached flour -- +3 tb,
-sifted
3 tb Unsweetened cocoa powder
-(preferably Dutch-process)
1 tb Baking powder
1/2 ts Salt
3 1/2 oz Semisweet chocolate
2 oz Unsweetened chocolate
2 tb Dry instant expresso or
-coffee
2 tb Water -- boiling
4 oz Unsalted butter -- room
- temperature
1 ts Vanilla extract
1 c Light brown sugar --
-firmly packed
2 Eggs
1/2 c Sour cream
For the icing:
6 oz Semisweer chocolate
pn Salt
1/2 c Sour cream
Adjust a rack one-third up from the bottom of the oven and preheat
the oven to 350 degrees F. Butter an 8-cup loaf pan. Dust the pan
with chocolate bread crumbs, tap over paper to remove excess
crumbs, and set aside.
Place both of the chocolates in the top of a double boiler over
warm water on moderate heat until the chocolate is almost melted.
Remove from top of the double boiler and stir until melted and
snmooth. Set aside.
In a small cup, stir in expresso, or coffee granules with the
boiling water, and set aside.
In a large bowl of an electric mixer, beat the butter until soft.
Beat in the vanilla and sugar then the eggs, one at a time. Add the
chocolate and beat to mix. On low speed, beat in half of the sifted
dry ingredients, then the sour cream and expresso or coffee, and
finally the remaining dry ingredients, scraping the sides of the
bowl as necessary. Beat only until smooth.
Turn batter into the prepared pan. Smooth the top. Bake for about
1 hour and 5 minutes, or until a cake tester gently inserted in the
middle comes out dry. Remove from the oven and let stand
10 minutes. While standing the cake will settle down slightly, but
it will be ok.
Cover the pan with a rack, turn the pan and rack upside down,
remove the pan, and let cake stand upside down to cool.
Make the icing:
Place the chocolate in the top of a small double boiler and stir
until melted and smooth. Stir in the salt and sour cream. Carefully
transfer the cooled cake to a serving board or flat tray. To keep
the try clean while frosting, slip waxed paper strips under the
cake. Spread the icing over the top and sides of the cake. Remove
strips of wax paper. If the cake has been frozen or refrigerated,
bring to room temperature before serving.
Per serving: 381 cal; 6 g pro, 46 g carbs, 23 g fat (49%),
0.4 g fiber, 65 mg chol, 239 mg sodium
