Steps:
- Position rack in lower third of oven. Preheat oven to 325 degrees. Butter an 8 1/2-by-4 1/2-by-2 1/2-inch loaf plan.
- Melt chocolate and set aside.
- Sift together flours, soda and salt. Set aside.
- Place egg whites in the bowl of an electric mixer. Beat on medium-high speed until stiff but not dry. Scrape whites into another bowl and set aside.
- Place butter in the mixer bowl and beat on medium-high speed until creamy. Gradually add sugar. Beat until very light and fluffy, stopping occasionally to scrape sides of bowl.
- Add egg yolks and beat until fluffy, stopping once to scrape down sides of bowl. Add dry ingredients and beat just until mixed. Beat in chocolate.
- Remove bowl from mixer. Stir about one third of the egg whites into the batter. Fold in remaining whites. Scrape batter into prepared pan. Bake for 1 hour 20 minutes, rotating pan after 40 minutes.
- Let cool in pan for 10 minutes. Turn cake out onto rack, turn upright and cool completely.
- Wrap cake tightly in plastic wrap and then aluminum foil. Refrigerate overnight or up to a week. Can be frozen for up to two months. Defrost in refrigerator overnight.
Nutrition Facts : @context http, Calories 276, UnsaturatedFat 6 grams, Carbohydrate 26 grams, Fat 19 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 11 grams, Sodium 59 milligrams, Sugar 16 grams, TransFat 1 gram
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