About a year ago, I embarked on a project to adapt a beautifully illustrated but dreadfully written cookbook, Maison Kayser’s French Pastry Workshop: a Step-by-Step Guide. You can read my review and those of many other disappointed home cooks, on GoodReads. Basically, the ingredient lists are a joke, containing things like, “1 ½ cups + 1 T. + 2 t. of confectioner’s sugar.” I did not make that up, it is on page 12. And it is NOT a step-by-step guide to anything, unless tearing one’s hair out in frustration is the goal…
I have previously posted recipes I have adjusted and rigorously tested, and today, I am finally ready to post Chocolate Loaf Cake. This one has proved a little tricky, but I think that the following ingredients and instructions will allow the home cook reliable and tasty results.
I have tried this cake with both hazelnut flour/liqueur/nuts and almonds, both work fine. If you don’t have mini-chips, just put regular sized ones in a blender or a food processor and chop them up–the smaller bits won’t sink in the cake. I have found that the cooking time is variable, so I am sorry that is not more precise–you know your oven, hopefully. Warning–this cake is like brownies in that a regular tester won’t work–it will come out with crumbs, and you do have to be careful not to overbake or underbake, both are bummers.
I hope you enjoy it as much as I do–it is a really good cake, now that the ingredients are in manageable, measurable numbers. If you would like to print as a PDF, here is that option.
Readerly 