This recipe is adapted from Ruth Reichl’s recipe in Garlic and Sapphires.
- 4 oz. good-quality unsweetened chocolate
- 6 TBS unsalted butter
- 3/4 cup strong black coffee
- 2 TBS Kahlua
- 3/4 cup sugar
- 1 egg
- 1 tsp vanilla
- 1 cup unbleached all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
Preheat oven to 300 degrees. Coat a loaf pan with cooking spray and dust with flour.
Combine the chocolate, butter and coffee in a medium-size heavy saucepan; place over medium-low heat and melt the butter and chocolate, stirring frequently.
Remove from heat and stir in the sugar until it dissolves.
Let cool for a bit before stirring in the Kahlua, vanilla and egg.
In a separate bowl, whisk together the flour, baking soda and salt;
pour the chocolate mixture into the flour mixture and stir well to combine.
Pour batter into loaf pan;
bake for 35 – 40 minutes, or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Serve with your favorite ice cream.