Handwritten recipe card for French Chocolate Loaf Cake
by: salvagedrecipes

Moist French Chocolate Loaf Cake with Coffee

French Chocolate Loaf Cake
French Chocolate Loaf Cake is a rich, elegant dessert that reflects classic European baking techniques. With semisweet chocolate gently melted with coffee and butter, then lightened by whipped egg whites, the result is a tender yet decadent loaf with a delicate crumb. Baking the cake in a water bath ensures even cooking and a moist interior, a method often associated with refined French pastries. The balance of deep chocolate flavor and airy texture makes it a timeless choice for gatherings, celebrations, or a sophisticated afternoon treat with coffee.
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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine French
Servings 10
Calories 340 kcal

Ingredients
  

  • 8 oz semisweet chocolate (chopped coarsely)
  • 1 tbsp instant coffee granules
  • ¼ cup boiling water
  • ¾ stick unsalted butter
  • ½ cup granulated sugar
  • 4 eggs (large, separated)
  • ¾ cup sifted cornstarch (spooned and leveled)
  • 1 pinch of salt

Instructions
 

Step 1: Prepare the Pan

  • Preheat oven to 350°F.
  • Line an 8 1/2 x 4 1/2 x 3 inch loaf pan with buttered foil, leaving overhang for easy removal.

Step 2: Melt the Chocolate

  • Dissolve instant coffee in boiling water.
  • Combine chocolate chips, butter, and coffee mixture in a heatproof bow .
  • Set over a pan of barely simmering water and stir until smooth.
  • Remove from heat and cool slightly.

Step 3: Add Sugar, Butter, and Yolks

  • In a large bowl, heat the butter until soft.
  • Gradually add in sugar until well blended and heat for 2 to 3 minutes.
  • Add in egg yolks one at a time until smooth and glossy.

Step 4: Add Dry Ingredients

  • Gently fold in sifted cake flour and salt.

Step 5: Whip Egg Whites

  • In a clean bowl, beat egg whites until soft peaks form.
  • Gradually increase speed and beat until stiff but not dry peaks form.

Step 6: Fold Together

  • Add the whipped egg whites into chocolate mixture to lighten one tablespoon at a time..
  • Make sure the whites are fully incorporated before adding the next tablespoon.
  • Once half of the egg whites are added, add the other half of the egg whites all at once and and beat till completely blended.

Step 7: Prepare Water Bath

  • Pour batter into prepared loaf pan.
  • Place loaf pan in a larger roasting pan.
  • Pour hot water into roasting pan until it reaches halfway up sides of loaf pan.

Step 8: Bake

  • Bake 50 to 55 minutes or until cake is set and a toothpick comes out with moist crumbs.
  • Do not overbake.

Step 9: Cool

  • Remove loaf pan from water bath.
  • Cool in pan 10 minutes.
  • Lift out using foil and cool completely on rack.

Tips

  • Add 1 teaspoon vanilla extract for added warmth.
  • Use dark chocolate (70%) for deeper flavor.
  • Dust with cocoa powder before serving.
  • Serve with lightly whipped cream.
  • Add a pinch of cinnamon for subtle spice.
  • Chill before slicing for cleaner cuts.
  • Top with ganache for a more decadent finish.

Nutrition

Calories: 340kcalCarbohydrates: 28gProtein: 5gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 115mgSodium: 85mgPotassium: 210mgFiber: 2gSugar: 18gVitamin A: 750IUCalcium: 35mgIron: 2mg
Keyword chocolate dessert, classic baking, elegant cake, European dessert, holiday dessert, loaf cake, vintage baking
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