Wednesday, September 5, 2012
Quadruple Chocolate Loaf Cake
We had this for breakfast on Monday. What's with the "quadruple" you ask? Well, Nigella Lawson explains that this cake is made up of cocoa, chocolate chips, chocolate syrup and grated chocolate. Love this cake for its simplicity to bake the loaf. Put everything into the food processor , blitz and pour. Easy-peasy. BUT...cooking the chocolate syrup is a whole other thing. You want the syrup to be syrupy, not just melted sugar with cocoa. For that, you'll need to stir consistently over low heat for the liquid to turn caramel-y...if there's such a word. Easy if it's just sugar and water but with cocoa added, looking for the colour change is impossible. Doesn't help that it's simmering. It basically has to reduce to turn into this yummy thick syrup. Anyway, if this is going to be daunting, forget it. In my opinion, the syrup didn't really enhance the loaf nor did the flakes of chocolate on top. Purely aesthetic, I feel. The top did look shiny and chocolate flakes inviting but other than that, the loaf itself was to die for. Rich, moist and flavourful. Maybe it was the Valhorna Manjuri cocoa I used and the 75% dark chocolate chips? Well, Young Master's mates wiped out whatever that was left from breakfast for tea, so I didn't get a second slice to have it 'dance in my mouth' - quoting Manu Fidel.