Saturday, April 16, 2011

Paddle Ferry Boat For Sale

Black loaf / Black Loaf


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Moram da priznam da sam ovom kolaču prišla s izvesnom skepsom. Nisam verovala da je zaista dobar. Then again, I could not be sure that it is not, I had to try it. And it is good that I tried.

What aroused my suspicions were lemon and cocoa in the same test. First, the lemon. My mom does not like lemon in cakes. Poisoned the lemon ice cream as a child and since then not a real cake with lemon (tolerate a little bark of a lemon when you have to smell the donuts or the like). So it's a good part of my childhood and youth passed in bezlimunskom condition. Her prejudices are passed on to me and treats with lemon for no reason I felt something inferior. And that was the case for years. However, citrus is the back door started to come to my palate. I remember that Mickey bought a fruit yogurt Froop flavored with lemon, so I tried it at his urging, and now I do not like any other except that Froop limunkastog. My friend once served sorb lemon that I almost did not refused to eat, so I eventually liked. In fact, there is no fresher and lighter taste, lemon is the essence of all "fruit" that exists in cakes.


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Although still very fond of making cakes with lemon (use the opportunity to once again preproučim recipe my grandmother for koh lemon, my favorite intimate recipe on this blog) I had to pick up eyebrow when I saw it go into the black loaf and lemon and cocoa. OK, chocolate fruit is something that works quite OK, but now we can think of no cake in which the lemon and chocolate that is. Cocoa happily paired (orange is another story). That instead of lemon "second fiddle" for example, coffee, there would be no doubt. Thus I was half prepared to throw a cake in the garbage if it turns out that the bizarre or otužnog taste.

But, first I made it, and it thus:


  • 3 eggs cup sugar
  • 100 g butter
  • tablespoon fat
  • juice and rind of one lemon
  • 3 / 4 cup milk
  • hands dry Grape
  • half of baking powder
  • tablespoons cocoa 2 cups flour

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Preheat the Oven to 180 degrees. Bread mold are overlaid bakpapirom. Separate the yolks from egg whites, so whites umut whites and put in the fridge, and the foam umut yolks with sugar. This compound added to butter, lard, lemon, milk and raisins. In a separate bowl the confused flour, baking powder and cocoa. At the end of the liquid ingredients are blended with dry umut. In this mixture with a spoon to gently intervene whites, all extradite the mold and bake for about 40 minutes. Try a toothpick when you think that the loaf over.

Allow to cool and cut the bread knife.


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What I changed: I put two tablespoons of cocoa instead of one. I am sure that the cake was just as good with one, but I love a little stronger flavor of chocolate, and I wanted to make sure that the cake is very dark (well, brown). I am also in egg white, and I have Mutila, put a pinch of salt . At the last moment turned out to have baking powder in the house, so I replaced a flat teaspoon of baking soda .


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Verdict: The cake is very interesting. Soft and juicy, almost to not crumble. Lemon gives a fruity note (but not dominated) and reduces harsh sweetness of raisins, raisins and since there are not many, black cake loaf is ideal for those who generally do not like. However, do not be omitted entirely, as they play a fairly important role in this unusual story. Because of the relatively small amount of sugar (I used brown), the cake is not too sweet, allowing secondary aromas to come to the fore. Who likes the sweeter, you can sprinkle icing sugar on the end of the ballad.


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Black Loaf


One of the oldest recipes in my grandmother's book, the black loaf is an unusual crossover between a chocolate and a fruit cake. To begin with, I was a little skeptical about mixing lemon and cocoa (and milk!) But it all ended well. The result is Primarily a chocolate cake with a distinct fruity notes. However, because Raisins make less sour lemon and lemon makes Raisins less sweet, this fruity note isn't distinctly lemony or raisiny, it's their happy love child.

I made some slight alterations to the original recipe, notably adding two tablespoonfuls of cocoa instead of one and a teaspoonful of baking soda instead of a sachet of baking powder because I had run out of the latter.


  • 3 eggs
  • 1 cup sugar
  • 100 g butter
  • 1 Tbsp lard
  • juice and zest of one lemon
  • 3/4 cup milk
  • 1 handful raisins
  • 1/2 sachet baking powder
  • 2 Tbsp cocoa
  • 2 cups flour


Pre-heat your oven to 180 degrees C. Line a bread mold with greaseproof paper. Separate egg yolks from egg whites. Beat the egg whites stiff and leave them in the fridge. Beat the egg yolks with sugar, adding lard, butter, lemon and milk. Mix the dry ingredients in a separate bowl and add them to the liquid ingredients. In the end, fold the egg whites into the dough and bake for about 40 minutes (prick with a toothpick to test whether the loaf is done).

Leave to cool and cut with a bread knife. Enjoy with a cup of strong coffee!

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