Making chocolate quick bread is easy: combine the wet ingredients, then the dry, mix them together, and bake. This is the same process for all sorts of quick bread recipes, like the famous banana bread. The batter is relatively light, and the goal is to obtain a delicate crumb with a moist interior. The crust will be nicely browned but still tender with a little chew but no real crunch.
Now, here’s the recipe to illustrate: a chocolate nut bread that evokes happy associations with chocolate and nuts. The sweet and tangy candied ginger can surprise sometimes… There it fits perfectly in this chocolate bread.Photo credit: © Eatwell101.com
Ingredients list for the chocolate nut bread
For 1 chocolate bread :
- 1 3/4 cup (180g) flour
- 1 3/4 ounces (50g) ground almonds
- 3 eggs
- 5 ounces(150g) butter
- 1 tablespoon yeast
- 1 pinch of salt
- 1/2 cup (80g) powdered sugar
- 1 3/4 ounces (50g) walnuts, roughly chopped
- 1 3/4 ounces (50g) candied ginger, finely diced
- 3 1/2 ounces (100g) of dark chocolate
- 5 1/3 ounces (150g) butter
- 1/3 cup (80ml) of milk
Directions
1. Melt the chopped chocolate in a double boiler, and when it is melted and smooth, add the butter at room temperature, cut into pieces, and mix so that all is well blended.
2. Break the eggs, separating the whites from the yolks. Book whites.
3. Whisk the egg yolks with the sugar until frothing. Add the chocolate and butter mixture.
4. Sift flour and baking powder in a large bowl. Add the salt and ground almonds. Add this mixture to the chocolate mix. Then slowly add the milk while mixing all the ingredients together.
5. Beat the egg whites until stiff and add two tablespoons of the chocolate mixture, so as to soften the paste. Add the remaining chocolate mixture, nuts, and candied ginger.
6. Butter thoroughly a large cake pan or several small molds and pour the dough in. Bake in the oven for 35 minutes at 360°F (180°c). The oven interior must be kept moist; you can place a Pyrex bowl of water inside to do so.
7. Leave to cool in the mold. Enjoy!
Note that it’s important not to overwork the dough, as the chocolate bread will become tough.
Photo credit: © Eatwell101.com
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Read also: The Basics of Making Stock
Chocolate Nut Bread
This easy chocolate quick bread for dessert or breakfast.
- 1 3/4 cup (180g) flour
- 1 3/4 ounces (50g) ground almonds
- 3 eggs
- 5 ounces(150g) butter
- 1 tablespoon yeast
- 1 pinch of salt
- 1/2 cup (80g) powdered sugar
- 1 3/4 ounces (50g) walnuts, roughly chopped
- 1 3/4 ounces (50g) candied ginger, finely diced
- 3 1/2 ounces (100g) of dark chocolate
- 5 1/3 ounces (150g) butter
- 1/3 cup (80ml) of milk
Instructions
- Melt the chopped chocolate in a double boiler, and when it is melted and smooth, add the butter at room temperature, cut into pieces, and mix so that all is well blended.
- Break the eggs, separating the whites from the yolks. Book whites.
- Whisk the egg yolks with the sugar until frothing. Add the chocolate and butter mixture.
- Sift flour and baking powder in a large bowl. Add the salt and ground almonds. Add this mixture to the chocolate mix. Then slowly add the milk while mixing all the ingredients together.
- Beat the egg whites until stiff and add two tablespoons of the chocolate mixture, so as to soften the paste. Add the remaining chocolate mixture, nuts, and candied ginger.
- Butter thoroughly a large cake pan or several small molds and pour the dough in. Bake in the oven for 35 minutes at 360°F (180°c). The oven interior must be kept moist; you can place a Pyrex bowl of water inside to do so.
- Leave to cool in the mold. Enjoy!
Recipe Notes
- Note that it's important not to overwork the dough, as the chocolate bread will become tough.
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