Subj : 8/4 Chocolate Chip Day 5
To   : All
From : Dave Drum
Date : Sat Aug 02 2025 14:17:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Whole-Wheat Chocolate Chip Loaf Cake
 Categories: Cakes, Desserts, Chocolate, Dairy
      Yield: 8 servings
 
    1/4 c  (56 g) unsalted butter;
           - melted, more for the pan
      2 lg Eggs
    3/4 c  (150 g) light brown sugar
      1    Cup/235 grams sour cream
    1/4 c  (60 mL) neutral oil
      1 ts Vanilla extract
    3/4 ts Kosher salt
           +=OR=+
    1/2 ts Fine salt; more for
           - sprinkling
  1 1/2 ts Baking powder
    1/2 ts Baking soda
      1 c  (128 g) A-P flour
    1/2 c  (64 g) whole-wheat flour
      1 c  (170 g) semisweet chocolate
           - chips
      1 ts Turbinado or granulated
           - sugar; to finish
 
  Heat oven to 350ºF/175ºC and butter a light-colored
  metal 9" X 5" X 3" loaf pan. Line the pan with a
  strip of parchment paper that hangs over the two long
  sides.
  
  In a large bowl, vigorously whisk eggs and brown sugar
  until light and smooth, about 30 seconds.
  
  Add the sour cream, melted butter, oil, vanilla extract
  and salt, and whisk until smooth. Whisk in the baking
  powder and baking soda.
  
  Add both flours and all but one 1 heaping tablespoon of
  the chocolate chips. Stir with a rubber spatula until
  combined and no streaks of flour remain.
  
  Spoon the batter into the prepared pan, smooth the top,
  and sprinkle with the reserved chocolate chips, 1
  teaspoon of granulated or turbinado sugar and a sprinkle
  of salt. Bake until golden and puffed, and a tester
  inserted into the center comes out clean or with a bit
  of melted chocolate, 50 to 60 minutes.
  
  Carefully run a thin knife or offset spatula around the
  edges of the pan not protected by the parchment paper.
  Set the pan on a rack to cool for about 15 minutes.
  Then, use the parchment paper to lift the cake out of
  the pan and set it back on the rack to cool completely.
  Keep leftovers loosely covered at room temperature for
  up to 3 days.
  
  By: Yossy Arefi
  
  Yield: 1 loaf (about 8 servings)
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Describe myself in five words? Lazy!
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