(anne): Carrément Chocolat

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here is the carrément chocolat: the simple loaf, from Dorie Greenspan’s “Baking Chez Moi”.

there are 3 main (and easy), steps to this cake:

the salted chocolate chunks, the cake itself, and the simple syrup.

i started off by making the salted chocolate:

 

first, the chocolate gets chopped, and then melted.

a word of advice…i am a rebel baker, and have only melted chocolate over a double boiler once in my life. if you have never melted chocolate, use a double boiler (or make one by setting a bowl over the simmering water). However, if you are careful, patient, and not inclined to walk away from the stove, you can melt chocolate in a pan directly over the lowest possible heat…

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stir the entire time…

 

and take the pan off of the heat before everything is quite melted…

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after the chocolate melted, i stirred in the salt, and poured it into a plastic wrap lined bowl…

 

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i put it in the freezer to set.

 

then, i started on the cake…

all the dry ingredient got pulsed in the food processor…

 

and then dumped into a bowl and set aside…

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i got out my eggs and butter…

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and pulsed them in the food processor for a few minutes until bubbly…

 

everything got put into a large mixing bowl…the wet, and then the dry…

 

these got folded together…

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and then it was time to chop the salted chocolate…

 

the chocolate got quickly incorporated to the batter…

 

and poured into the loaf pan…

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while the cake was baking, i boiled up my simple syrup and set it aside…

 

once the cake was out of the pan, i brushed it liberally with the syrup…

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and then forced myself to let it cool…

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then sliced it up!!!!!

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and rewarded myself with a slice…

let me say…if you are a semi-sweet chocolate lover…skip this cake. it is very chocolatey and not one bit sweet. if, on the other hand, you love deep, dark chocolate, give this cake a try! it seems as if it would pack up easily and also would hold up to a lot of handling as well…we will see what livi says about it next week. 🙂

 

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