Chocolate Mini-Loaves
Before dusting the tops of these rich, dark mini loaves with confectioners' sugar, cut out small hearts or other festive shapes from a piece of paper to make stencils, and place them on the loaves.
Prep time:
Cook time:
Yield: 8 Mini-Loaves
Serving size: 8
Calories per serving: 402
Ingredients:
Cook time:
Yield: 8 Mini-Loaves
Serving size: 8
Calories per serving: 402
cooking spray
1 1/2 sticks (3/4 cup) unsalted butter, cut into pieces
1/2 cup freshly brewed coffee
1/2 cup unsweetened dutch-process cocoa
1/4 cup milk
1 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
1 teaspoon cinnamon
1/2 teaspoon chipotle chile powder
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon fine salt
1/3 cup sour cream
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
confectioners' sugar, for dusting
Directions:
Position the rack in the center of the oven and preheat to 350°F. Generously spray the inside of a mini-loaf baking pan with the cooking spray and set aside.
Put the butter, coffee, cocoa and milk in a small microwave-safe bowl, cover with plastic wrap and microwave on high until the butter melts, about 3 minutes. Whisk to combine.
Whisk the flour, granulated sugar, cinnamon, chile powder, baking soda, baking powder and salt in a large bowl. Beat the sour cream, eggs and vanilla in a small bowl. Whisk the hot cocoa mixture into the dry ingredients; stir in the sour cream mixture, until just combined. Divide the batter equally among the loaves, filling each about 3/4 of the way. Bake until a toothpick inserted in the center comes out clean, about 30 minutes. Allow the loaves to cool in the pan on a rack for 10 minutes. Run a knife around each loaf to loosen, remove the loaves and let cool completely on a rack.
To serve, dust the tops of the loaves with confectioners' sugar. If you like, cut out small hearts or other festive stencils and place them on the loaves before dusting.
Source: foodnetwork.com
Put the butter, coffee, cocoa and milk in a small microwave-safe bowl, cover with plastic wrap and microwave on high until the butter melts, about 3 minutes. Whisk to combine.
Whisk the flour, granulated sugar, cinnamon, chile powder, baking soda, baking powder and salt in a large bowl. Beat the sour cream, eggs and vanilla in a small bowl. Whisk the hot cocoa mixture into the dry ingredients; stir in the sour cream mixture, until just combined. Divide the batter equally among the loaves, filling each about 3/4 of the way. Bake until a toothpick inserted in the center comes out clean, about 30 minutes. Allow the loaves to cool in the pan on a rack for 10 minutes. Run a knife around each loaf to loosen, remove the loaves and let cool completely on a rack.
To serve, dust the tops of the loaves with confectioners' sugar. If you like, cut out small hearts or other festive stencils and place them on the loaves before dusting.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
