chocolate desserts

a loaf cake with a hint of espresso in it

I think the key to chocolate desserts is its portion size and lightness. A chocolate mousse is buttery smooth, thick enough to stand your spoon in, and easily consumed in three bites. Delicious on its own, no accompaniments needed. Best served at a dinner party after everyone has stuffed themselves, but with just enough space left for a nibble of something sweeter.

Something like a soufflé can be heavy, especially after you tear through the middle of it and the chocolate oozes out like lava. But paired, perhaps, with something sour — a raspberry couli — or cold, vanilla ice cream to settle the richness of chocolate, it’s a sure winner.Importantly, it imparts a balance of flavour, taking away from the relentless ‘chocolateness’ of it all.

As we’re entering the festive season, I’ve been adding to my endless baking list chocolate desserts to make: truffles, eclairs, peppermint brownies and tiramisu. I’m eternally grateful to my work colleagues who eagerly devour anything I bring to the office each week.

However, this week, I’ve found a recipe that is a sure hit and could be eaten as dessert or maybe as a mid-afternoon pick-me-up with an espresso. It’s a dense, chocolate loaf cake. Cut into the right size, the chocolate is the perfect amount to a suit a sweet tooth. A Nigella Lawson recipe, of course.

Chocolate loaf cake

Yields: 1 loaf

• 228g soft unsalted butter

• 300g brown sugar

• 170g all-purpose flour

• 5g baking soda

• 4g  kosher salt

• 2 large eggs, beaten

• 1 tablespoon vanilla extract

• 113 g bittersweet or semisweet chocolate, melted

• 28g Brandy or Bourbon or Grand Marnier (optional)

• 227g brewed coffee (espresso + water). If you don’t feel like adding booze or coffee, simply use 1 cup plus 2 tablespoons boiling water instead.

Heat the oven to 180°c. Line a 9×5-inch or 10×5-inch loaf pan with parchment paper. Grease the inside ends of the pan if they are exposed. If you only have an 8.5×4.5-inch loaf pan, prepare it along with another small vessel with parchment paper — do not be tempted to bake the entire batter in it as it will overflow.

Cream the butter and sugar, either with a wooden spoon or with an electric hand-held mixer, being sure not to overbeat it.

Meanwhile, whisk together the flour, baking soda, and salt. Set aside.

Add the eggs and vanilla to the butter-sugar mixture and beat until combined.

Next, fold in the melted and now slightly cooled chocolate, taking care to blend well but being careful not to overbeat. You want the ingredients combined: You don’t want a light, airy mass. Add the brandy and coffee mix to combine.

Finally, add the flour mixture and mix only until the flour is absorbed. The batter should be smooth and fairly liquidy.

Pour into the lined loaf pan, being sure the batter does not come closer than 1 inch from the rim of the cake pan or it risks overflowing. Bake for 30 minutes. Turn the oven down to 160ºC and continue to cook for another 15 to 20 minutes more. (If baking some of the batter in a small pan, remove after the first 30 minutes.)

Remove the pan from the oven. The cake will still be a bit squidgy inside, so an inserted cake tester or skewer won’t come out completely clean. Place the loaf pan on a rack, and leave it to get completely cold before turning it out. (Leave it for a whole day if you can resist.) Don’t worry if it sinks in the middle — it will do so because it’s such a dense and moist cake.

---