Sour Cream Black Fudge Loaf Cake Recipe
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Sour Cream Black Fudge Loaf Cake
FOR THE CAKE
1/4 cup Chocolate bread crumbs
(mix enough unsweetened
-cocoa powder into fine dry
-bread crumbs to give the
-mixture a medium brown
-colour
1 cup Plus 3 tbs sifted unbleached
-flour
3 tbsp Unsweetened cocoa powder
-(Preferably Dutch-process)
1 tbsp Baking powder
1/2 tsp Salt
3 1/2 oz Semisweet chocolate
2 oz Unsweetened chocolate
2 tbsp Dry instant expresso or
-coffee
2 tbsp Boiling water
4 oz Unsalted butter, room temp
1 tsp Vanilla extract
1 cup Light brown sugar, firmly
-packed
2 Eggs
1/2 cup Sour cream
FOR THE ICING
6 oz Semisweer chocolate
pinch Salt
1/2 cup 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-cup0 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 vanillaand
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 beok. Cover the pan with a rack, turn the pan and rack
upside down, remove the pan, and leet cake stand upside down to cool.
Make the icing: Place teh chocolate in the top of a small double
boiler and stir until melted ans 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.
Nutritional info per serving: 381 cal; 6g pro, 46g carb, 23g
fat(49%), .4g fiber, 65mg chol, 239mg sodium
Source: Miami Herald, 12/28/95 formatted by Lisa Crawford
Serves: 12 |
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Diet hints and tips
If your aim is to get in shape and also make improvements in your all round condition, then, as most people know, you need to follow a carefully calculated healthy-minded daily routine. In a perfect world, this ought to include five measures of fruit/vegetables daily and embrace the optimum blend of crucial nutrients.
When devising a meal plan, it is essential to endeavour to restrict your ingestion of fat, salt and refined carbohydrates.
When buying food, dieters often look at supermarket and well known food items sold as 'low in fat'. This is ordinarily foolish, for a food product can be moderate in fats, but also contain far too many calories and carbs.
One useful tip is to drink plenty of water. Now and then when going through a busy morning, you have the idea that you need food when really you might simply want a refreshing cup of water or fruit juice. The sensations of being thirsty and hungry are close, but one leads to a fat tummy and the other one is healthy.
As an alternative to focusing on the many unhealthy foods you need to eliminate from your meal plan, look at the nutritionally sound foods that you should bring into your daily routine. If one can manage to insert some nourishing pulses and vegetables into your weight loss program, you'll discover that you feel full and have a much lower risk of giving in to those damaging afternoon potato chips.
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