Week 149

Welcome to Week 149 of Mmm Mondays, where we turn Monday woes into Monday whoas!

Header image for week 149 by outyourhead magazine:

Last Week’s Mmm’s

Last week had one delicious link.

Thanks to Barefoot for stretching our imaginations in A Huge Garm Review for Laphwing .

You can find all of last week’s Mmm’s here.

Mmm Makers

This section is soon being replaced, but you can still find all our regular Mmm Makers here.

Mmm Mondays still wants to highlight those who make you say Mmm. Know someone? Let Mrs. K know.

Week 149 Recommended Reads

Mmm’s on Medium

Posy stopped by to share a list of fabulous writers, and Marie gave us new meaning to playing “pocket pool”. You can find all those Mmm’s here.

Book of the Month

Week 149 Recipe

Cold days, and lack of sunshine calls for chocolate. This loaf is to die for! Don’t say I didn’t warn you.

Print Recipe

Chocolate Fudge Loaf

This rich and fudgy cake is topped with a thick blanket of dark chocolate ganache and sprinkled with cacao nibs and flaky sea salt. Cooking spray

Prep Time30 minutes mins

Cook Time1 hour hr 20 minutes mins

cooling time2 hours hrs

Total Time3 hours hrs 50 minutes mins

Course: Dessert

Cuisine: American

Keyword: cake, chocolate, comfort food, loaf

Equipment

• parchment paper

Ingredients

• Cooking spray
• 1 cup plus 2 tablespoons hot strong coffee or black tea such as English breakfast (see Note)
• 3/4 cup about 3 ounces plus 2 tablespoons Dutch-process cocoa (such as Valrhona or Guittard)
• 1/2 cup unsalted butter 4 ounces, melted
• 1 3/4 cups packed light brown sugar
• 1/3 cup canola oil
• 2 1/4 teaspoons fine sea salt divided
• 2 large eggs
• 1 cup crème fraîche or sour cream divided
• 1 1/2 cups unbleached all-purpose flour preferably King Arthur (about 6 3/8 ounces), sifted
• 2/3 cup dark rye flour such as Bob’s Red Mill (about 3 ounces), sifted
• 1 teaspoon baking soda
• 1 cup chopped bittersweet chocolate 70% cacao (from 3 [2-ounce] bars) (such as Valrhona or Guittard)
• 1 tablespoon light corn syrup
• Flaky sea salt for garnish
• Cacao nibs for garnish

Instructions

• Preheat oven to 350°F. Line a 9- x 5-inch loaf pan with parchment paper, leaving a 2-inch overhang on long sides. Spray parchment lightly with cooking spray; set aside.
• Whisk together coffee, cocoa, and butter in a medium bowl until smooth and well combined; let stand 5 minutes. Add brown sugar, oil, and 2 teaspoons fine sea salt to coffee mixture; whisk until sugar dissolves and mixture is smooth, about 1 minute. Add eggs and 1/2 cup crème fraîche; whisk until batter thickens slightly, about 30 seconds. Add all-purpose flour, rye flour, and baking soda; whisk until all dry ingredients are just incorporated. Transfer batter to prepared pan.
• Bake in preheated oven until cake forms a crust, cracks in the center, and springs back lightly when pressed, 1 hour to 1 hour and 20 minutes. Transfer pan to a wire rack, and let cake cool in pan 15 minutes. Run an offset spatula around edges of cake; using parchment overhang as handles, remove cake from pan. Transfer cake to wire rack, and let cool completely, about 2 hours. Remove and discard parchment paper.
• Cook chocolate, corn syrup, remaining 1/2 cup crème fraîche, and remaining 1/4 teaspoon fine sea salt in a saucepan over low, whisking constantly, until chocolate is melted and mixture is smooth, about 2 minutes. Remove from heat; let cool until thickened and spreadable, 15 to 20 minutes, whisking every 5 minutes.
• Spread chocolate mixture on top of cooled cake, letting some drip down cake sides. Let stand 5 minutes. Garnish with flaky sea salt and cacao nibs

Notes

Make Ahead:

Cake can be made up to 1 day in advance and stored in an airtight container at room temperature.

Recipe and image found at https://www.foodandwine.com/chocolate-fudge-loaf-6822033

This Week’s Links

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