'Gula Merah' is local to us and is used in many desserts in this part of the world. Made of concentrated sugarcane juice, it is natural and has a strong taste which is easily distinguished from other types of sugar. The use of it in this recipe gives the chocolate loaf a delicate hint of South East Asian flavor with a moist, molasses-like texture. The coffee hides seamlessly yet boosts the chocolate up a notch from good to excellent.
Recipe modified from Chocolate & Brown Sugar Loaf by Poh Ling Yeow of Poh & Co
I n g r e d i e n t s
100 g dark chocolate (70% cocoa)
220 g unsalted butter at room temperature
180 g gula merah / jaggery powder
1 tsp vanilla extract
1/2 tsp salt
2 large eggs at room temperature
250 ml freshly boiled water
1 tsp instant coffee powder
200 g plain flour
1 tsp baking soda
M e t h o d
1 | Preheat oven to 170°c. Grease an 11 cm x 22 cm loaf tin and line with baking paper
2 | Melt the chocolate over a double boiler
3 | Beat the butter, sugar, vanilla extract and salt until light and fluffy. Add eggs one at a time, beating well after each addition. Add the melted chocolate and whisk until no marbling is visible
4 | Dissolve the coffee powder into boiled water, then whisk into the egg mixture until well combined
5 | Sift in flour and baking soda and whisk until well combined
6 | Pour the mixture into the prepared tin (mixture will seem quite runny) and bake for an hour or until a skewer inserted into the centre comes out clean. Stand the cake in the tin for about an hour before turning it out and serving
