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Name: Chocolate Intrigue
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1 1/2 ts Baking Powder; 1 tb Instant Coffee; Process; 1 1/2 ts Vanilla; 1 1/3 c Boiling water; 1 ts Salt; 1 Stick Unsalted Butter --; Softened; 3 Eggs; 3 oz Semisweet Chocolate; 1 3/4 c Flour; 1/4 c Cocoa Powder -- (pref. Dutch; 1/2 ts Black pepper; 2 c Sugar; 2 oz Unsweetened Chocolate

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INGREDIENTS

1 1/2 ts Baking Powder
1 tb Instant Coffee
Process
1 1/2 ts Vanilla
1 1/3 c Boiling water
1 ts Salt
1 Stick Unsalted Butter --
Softened
3 Eggs
3 oz Semisweet Chocolate
1 3/4 c Flour
1/4 c Cocoa Powder -- (pref. Dutch
1/2 ts Black pepper
2 c Sugar
2 oz Unsweetened Chocolate

Servings

INSTRUCTIONS

Preheat oven to 325. Butter two 5-cup loaf pans and dust all over with chocolate crumbs. In a small saucepan over moderate heat place both chocolates with the coffee powder and water. Whisk frequently until the chocolates are melted and the mixture is smooth. Sift together the flour, cocoa, baking powder, salt, and pepper and set aside. In a large bowl, beat the butter until creamy and add the vanilla. Gradually add the sugar and beat well. Add the eggs and beat until smooth. Then, on low speed, alternately ass the dry ingredients and the chocolate mixtures. Pour the mixture into the prepared pans and bake for 1 hour and 10 to 15 minutes. Cover the pans loosely with foil after about 40 minutes of baking. Let the cakes cool in the pans for 15 minutes, then invert pan and cool the cake, upside down on a rack. (The bottom of the cake is very moist and tender at this stage). Refrigerate and serve. Recipe By :

NOTES

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Chocolate Intrigue

1 1/2 ts Baking Powder
1 tb Instant Coffee
 Process
1 1/2 ts Vanilla
1 1/3 c Boiling water
1 ts Salt
1 Stick Unsalted Butter --
 Softened
3 Eggs
3 oz Semisweet Chocolate
1 3/4 c Flour
1/4 c Cocoa Powder -- (pref. Dutch
1/2 ts Black pepper
2 c Sugar
2 oz Unsweetened Chocolate

Preheat oven to 325.  Butter two 5-cup loaf pans and dust all over with  chocolate crumbs.    In a small saucepan over moderate heat place both chocolates with the  coffee powder and water.  Whisk frequently until the chocolates are melted  and the mixture is smooth. Sift together the flour, cocoa, baking powder,  salt, and pepper and set aside.  In a large bowl, beat the butter until  creamy and add the vanilla. Gradually add the sugar and beat well. Add the  eggs and beat until smooth.  Then, on low speed, alternately ass the dry  ingredients and the chocolate mixtures. Pour the mixture into the prepared  pans and bake for 1 hour and 10 to 15 minutes. Cover the pans loosely with  foil after about 40 minutes of baking. Let the cakes cool in the pans for  15 minutes, then invert pan and cool the cake, upside down on a rack. (The  bottom of the cake is very moist and tender at this stage). Refrigerate and  serve.    Recipe By     :

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Nutrition

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Serving Size: 1 Serving (2945g)
Recipe Makes: 1 Servings

Calories: 9496
Calories from Fat: 3162 (33%)

Amt Per Serving		% DV

	Total Fat 351.4g	468 %
	Saturated Fat 192.7g	963 %
	Monounsaturated Fat 113.3g
	Polyunsanturated Fat 19.7g
Cholesterol 3203mg		986 %
Sodium 1809.3mg		62 %
Potassium 5590.8mg		147 %
Total Carbohydrate 1602.5g		471 %
	Dietary Fiber 89.2g	357 %
	Sugars, other 1513.3g
Protein 184.8g		264 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 9496

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