Chocolate Loaf

Chocolate Loaf

Adapted from Nick Malgieri by Blue Heron Kitchen

Nick Malgieri's method was what was taught to me at Peter Kump's Cooking School. I apprenticed and attended class and his technique became my ‘method.’ He’s written countless cookbooks and is an icon in the world of baking.

This is an adaptation of his “Chocolate Spice Bread.” I simply don't like spices added to chocolate. Maybe it's because I'm not a chocoholic. But straight-up chocolate appeals to me. I use Valrhona cocoa and excellent quality ingredients: European-style butter, great sour cream, pure vanilla extract (I love Baldwin’s from West Stockbridge, Mass.); and always add top shelf chocolate “chips” to my confections. To these, I added Jacques Torres’ baking discs (chopped up.) Chop up your favorite chocolate. In the 'chips' department, Guittard chocolate chips are a cut above. However, you don’t have to add the extra chocolate. Really. 

This loaf isn’t overly sweet and will invite ice cream, whipped cream or no cream. It will toast well (but watch it if you’ve added chocolate chips.) Have it with some butter and raspberry jam. 

If you’re not a chocolate lover, you'll like this anyway. It's so fine, it's as good as vanilla. ;-)

Be sure to watch these toward the end of bake-time. Over-baking will dry out and ruin these jewels.

These little loaves will be part of my contribution to our music department’s lunch tomorrow.

and Cranberry loaf 

and Suvir Saran’s fantastic Candy Cane Kisses 

will all be on the Viennese table as we waltz into our winter break.

with a smile and a song,

jane

Chocolate Loaf

Ingredients:

1 1/2 cups unbleached, all-purpose flour (spoon flour into dry-measure cup and level)
1/3 cup, alkalized (Dutch process) cocoa powder, sifted after measuring

            (Valrhona is fantastic. You can purchase it online.Here's a kilo for $27 U.S.!)
1 tsp. baking powder
1/2 tsp. kosher salt
2 large eggs, room temperature

1 tsp. pure vanilla extract
1/2 cup granulated sugar
1/3 cup, tightly packed, dark brown sugar
5 Tbsp. unsalted butter, melted and cooled to lukewarm
2/3 cup sour cream, room temperature

Optional: ½-1 cup chopped semi-sweet or dark chocolate (Jacques Torres is a great choice!) or excellent quality chocolate chips (if you can find Guittard, get them!)

Equipment: One 8 1/2 x 4 1/2 x 2 3/4-inch loaf pan, buttered or oiled.

Procedure:

Set a rack in the middle level of the oven and preheat to 350º F.

Combine the flour, sifted cocoa, baking powder, salt, and spices in a mixing bowl; whisk together.

In the bowl of an electric mixer, with the whisk attachment,  whisk the eggs to break them up, then add both sugars. Continue whisking for a minute, or until the mixture lightens.

Whisk in the melted (and cooled) butter and sour cream.

Change the whisk attachment to the paddle or ‘beater blade’ attachment.

Dump in the dry ingredients to the egg mixture all at once and mix until smooth.

Remove bowl from the mixer. If you’re adding chocolate chips or chopped chocolate, fold in, by hand.

Transfer the batter into the prepared pan and smooth the top.

Bake the bread until it is well risen and a toothpick or a narrow-bladed knife inserted into the center of the bread emerges clean, 30 to 40 minutes.

Cool the bread in the pan on a rack for 5 minutes, then unmold it and cool it completely on a rack.

Transfer the bread to a platter or cutting board before serving.

Wrap in plastic wrap and aluminum foil and keep at room temperature for up to 3 or 4 days. Freeze for longer storage.