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Double-Chocolate Loaf with

October 5, 2010     Views 2,245     Grabbed 2     Grab    
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Double-Chocolate Loaf with

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Yield: One 9-by-5-inch loaf

For the Double-Chocolate Loaf:
• ¾ cup firmly packed dark brown sugar
• 1 cup dark unsweetened cocoa powder (like Valrhona),
sifted
• 1½ cups all-purpose flour
• 3/4 cup granulated sugar
• 1½ teaspoons baking soda
• ¾ teaspoon baking powder
• 1 teaspoon salt
• 2 large eggs
• 1 large egg yolk
• ¾ cup buttermilk
• ½ cup vegetable oil
• 1 teaspoon pure vanilla extract
• 8 ounces good-quality dark chocolate (60 to 72%), coarsely chopped

For the Peanut-Butter-Cream-Cheese Spread:
• 5 ounces cream cheese, softened
• 2 tablespoons creamy peanut butter
• 1/3 cup sugar

1. Make the loaf: Preheat the oven to 350° and position the rack in the center of the oven. Butter a 9-by-5-inch loaf pan and dust with flour, knocking out the excess flour.

2. Place the brown sugar in the bowl of a standing mixer fitted with the paddle attachment. Press out any lumps with the back of a large spoon. Add the cocoa, flour, granulated sugar, baking soda, baking powder and salt. Scrape down the sides and bottom of the bowl.

3. In a separate bowl, whisk the eggs and egg yolk until blended, then add the buttermilk, oil, and vanilla; whisk until combined. Turn the mixer to low and slowly pour the wet ingredients into the dry ones, mixing until just combined. Stir in the dark chocolate chunks by hand. Pour the batter into the prepared pan and bake for 1 hour to 1 hour and 10 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Let the cake cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely.

4. Make the peanut-butter-cream-cheese spread: In a bowl of a standing mixer fitted with the paddle attachment, beat the cream cheese and the peanut butter until smooth. Add the sugar and beat until incorporated. Serve the loaf plain or toasted, topped with the peanutbutter- cream-cheese spread.

Note: The loaf can be placed in an airtight container or wrapped
tightly and stored at room temperature for up to 3 days. The spread
can be covered with plastic and re"igerated for up to three days.

Recipe adapted from Baked Explorations: Classic American Desserts Reinvented


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