I Have A Sweet Tooth

Only one day until my CM gig.  I’ve been thinking about it often.  Who will be there?  How many questions will I be asked, and about what?  Will I be given favorable reviews at the end of class?  There are only 6 seats available.  I feel good about that!  I enjoy speaking before a crowd.  My class is labeled “hands on”. All of the participants will divide into groups,  preparing the featured recipes, followed by a sit down dinner.  The folks at CM serve and clean up the whole mess.  A twist on eating out for the evening.

Two desserts are being showcased tomorrow night.  Today I’m sharing Chocolate Pecan Loaf Cake.  Chocolate and espresso powder supply a rich flavor, the honey promotes a moist crumb, and the pecans lend a sweet crunch.  Mmmmm, mmmm, my mouth is watering just telling you about it.

Tomorrow I”ll share the second dessert recipe with you.  Followed later in the week by a review of “Dinner With The Orange Bee”.

Enjoy! Chocolate Pecan Loaf Cake  Ingredients: 3 ounces semi-sweet chocolate, coarsely chopped 2 tsp. instant espresso powder 1 cup warm water 1/1/2 cups all-purpose flour 2 tsp. baking powder 1/2 tsp. baking soda 1/14 tsp. salt 1/2 cup (1 stick) of butter, softened 1 cup sugar 1/4 cup honey 2 large eggs 1 1/2 tsp. vanilla 1/2 cup coarsely chopped pecans Preheat oven to 350*.  Grease an 8 x 4 x 3″ loaf pan.  dust it with flour and tap out any excess. Melt the chocolate in the top of a double boiler set over simmering water, stirring until melted and smooth.   Set aside and allow to cool to lukewarm. In a small bowl dissolve the espresso in the warm water. In a medium bowl, whisky together flour, baking powder, baking soda, and salt. In a large bowl, using an electric mixer, cream together the butter and sugar on high-speed until light and fluffy.  Add the eggs, one at a time, beating well after each addition. Add the vanilla.  Reduce the speed to low and beat in the cooled chocolate and honey. Alternately beat in the flour mixture and coffee until well blended.  Stir in the pecans. Pour the batter into the prepared pan, tap it on the counter to remove air bubbles.  Bake in the center of the oven for 55-60 minutes, or until a toothpick inserted in the center comes out clean. Set the pan on a wire rack to cool for 10 minutes.  Invert cake onto a rack and allow to cool completely.  Decorate with whole pecans and sprinkle with powdered sugar if you wish.