MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Whole-Wheat Chocolate Chip Loaf Cake
Categories: Cakes, Desserts, Chocolate, Dairy
Yield: 8 Servings
1/4 c Unsalted butter (56 g);
- melted, more for the pan
2 lg Eggs
3/4 c Light brown sugar (150 g)
1 c Sour cream (235 g)
1/4 c Neutral oil (60 ml)
1 ts Vanilla extract
3/4 ts Kosher salt -OR-
1/2 ts Fine salt;
- more for sprinkling
1 1/2 ts Baking powder
1/2 ts Baking soda
1 c A-P flour (128 g)
1/2 c Whole-wheat flour (64 g)
1 c Semisweet chocolate chips
- (170 g)
1 ts Turbinado or
- granulated sugar;
- to finish
Heat oven to 350°F/175°C and butter a light-colored metal 9x5x3"
loaf pan. Line the pan with a strip of parchment paper that hangs
over the two long sides.
In a large bowl, vigorously whisk eggs and brown sugar until light
and smooth, about 30 seconds.
Add the sour cream, melted butter, oil, vanilla extract, and salt,
and whisk until smooth. Whisk in the baking powder and baking soda.
Add both flours and all but a heaping 1 tb of the chocolate chips.
Stir with a rubber spatula until combined and no streaks of flour
remain.
Spoon the batter into the prepared pan, smooth the top, and
sprinkle with the reserved chocolate chips, 1 ts granulated or
turbinado sugar, and a sprinkle of salt. Bake until golden and
puffed, and a tester inserted into the center comes out clean or
with a bit of melted chocolate, 50 to 60 minutes.
Carefully run a thin knife or offset spatula around the edges of
the pan not protected by the parchment paper. Set the pan on a rack
to cool for about 15 minutes. Then, use the parchment paper to lift
the cake out of the pan and set it back on the rack to cool
completely. Keep leftovers loosely covered at room temperature for
up to 3 days.
Recipe by Yossy Arefi
Recipe FROM:
https://cooking.nytimes.com
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