Mexican chocolate loaf cake - bon appetit

6 servings

Ingredients

Quantity Ingredient
Nonstick vegetable oil spray
½ cup Unsalted butter, cut into small pieces
5 ounces Semisweet chocolate, chopped
3 larges Eggs, separated
⅓ cup Sugar
¼ cup Plus 2 T all purpose flour
1 teaspoon Ground cinnamon
Chocolate Sauce (separate recipe)

Directions

Position rack in center of oven and preheat to 350'F. Spray 8½ x 4 ½ x 2 ½-inch loaf pan with vegetable oil spray. Line pan with 2 layers of waxed paper so that paper extends 3 inches over both long sides of pan. Spray paper with vegetable oil spray. Dust with flour; shake out excess. Melt butter and chocolate in heavy small saucepan over low heat, stirring until smooth.

Using electric mixer, beat yolks in large bowl to blend. Gradually add sugar; beat until thick and pale, about 5 minutes. Gradually beat in melted chocolate mixture. Sift flour and cinnamon together into small bowl. Gradually stir into chocolate mixture. Beat egg whites in medium bowl until stiff but not dry. Fold egg whites into chocolate mixture in 2 additions.

Spoon batter into pan. Bake until tester inserted into cake comes out clean, about 55 minutes. Transfer pan to rack; cool 30 minutes. Using sharp knife, cut around edge of cake. Using waxed paper as aid, transfer cake to rack; cool. (Can be made 1 day ahead. Wrap in foil; store at room temperature.)

Serve cake with warm sauce.

Bon Appetit/October/94 Scanned & edited by Di Pahl & <gg>

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