1/2 c Butter; chilled
Cut into small pieces 6 oz Semisweet chocolate chips
3 lg Eggs; separated
2/3 c Sugar
1/4 c Plus 2 tablespoons all-purpo
-se flour 1 ts Ground cinnamon
Mocha sauce: 9 oz Semisweet chocolate chips
=1 1/2 6 oz packages 1/3 c Chilled butter; chilled
And cut into small pieces 3 tb Instant coffee powder
Dissolved in 1/4 cup water Preheat oven to 350. Spray a loaf pan with nonstick cooking spray. Line pan with 2 layers ofwaxed paper so that paper extends 3 inches over both long and short ends of pan. Spray paper with cooking spray. Dust with flour and shake out excess. Melt butter and chocolate in saucepan over low heat. Stir until smooth. In a large bowl, beat egg yolks with electric mixer until blended. Slowly add sugar, beat until thick and pale, about 5 minutes. Slowly beat in melted chocolate. Whisk flour and cinnamon together in bowl. Stir flour mixture into chocolate mixture. Beat egg whites in medium bowl until stiff but not dry. Fold into chocolate mixture. Spoon batter into loaf pan. Bake until toothpick inserted in center comes out clean, about 50-60 minutes. Set pan on wire rack to cool 30 minutes. Loosen cake at edges with a knife. Lift cake out of pan using edges of waxed paper. Set on rack. Sauce: In saucepan, mix together chocolate, butter and water-coffee mixture. Whisk over medium heat until mixture is smooth, about 5 minutes. To serve, cut chocolate loaf into slices drizzled with mocha sauce. THE DESSERT SHOW SHOW #DS3060 —–