Chocolate Loaf with Mocha Sauce
Submitted by raisonis
Flourless-style chocolate loaf cake spiced with cinnamon, lifted with whipped egg whites, and drenched in a glossy mocha sauce. A dense, fudgy slice with espresso depth.
YIELD
1 loafPREP
20 minCOOK
1 hrsREADY
2 hrsThis is barely a chocolate cake and barely a flourless torte, sitting somewhere wonderful in between. Just a quarter cup of flour holds together a half-pound of butter and chocolate, with stiffly beaten egg whites folded in to give the loaf a soufflé-like lift before it settles into dense fudgy slices.
The egg yolk and sugar beating step matters more than it looks. Five solid minutes with the mixer turns the yolks pale and ribbon-thick, building the structure that supports the chocolate’s weight without an extra leavener.
A whisper of cinnamon in the batter doesn’t taste like cinnamon, it just deepens the chocolate and makes the cake feel mysteriously richer.
The mocha sauce is the closer. Melted chocolate, butter, and instant coffee come together into a glossy pour-over that intensifies the chocolate flavor with every bite.
Pro Tips
- Don’t skimp on the wax paper sling, this cake is fragile and the paper handles let you lift it out cleanly
- Beat the egg whites just to stiff but not dry, overbeating makes them grainy and impossible to fold in
- Cool the cake fully before slicing, warm slices crumble. Day-old slices cut like a dream
- Warm the mocha sauce gently if it firms up, microwaving in 10-second bursts works
Variations
- Swap instant coffee for espresso powder for a more intense mocha
- Add a splash of Kahlua or Frangelico to the sauce for a boozy note
- Serve slices with fresh raspberries and a dollop of softly whipped cream
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Spray a loaf pan with non-stick cooking spray.
Line pan with 2 layers ofwaxed paper so that paper extends 3 inches over both long and short ends of pan.
Spray paper with cooking spray. Dust with flour and shake out excess.
Melt butter and chocolate in saucepan over low heat.
Stir until smooth.
In a large bowl, beat egg yolks with electric mixer until blended.
Slowly add sugar, beat until thick and pale, about 5 minutes.
Slowly beat in melted chocolate.
Whisk flour and cinnamon together in bowl. Stir flour mixture into chocolate mixture.
Beat egg whites in medium bowl until stiff but not dry.
Fold into chocolate mixture.
Spoon batter into loaf pan. Bake until toothpick inserted in center comes out clean, about 50 to 60 minutes.
Set pan on wire rack to cool 30 minutes.
Loosen cake at edges with a knife.
Lift cake out of pan using edges of waxed paper.
Set on rack.
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