Recipe:
- 4 ounces semisweet or bittersweet chocolate, chopped
- 1/2 cup milk, divided
- 1 1/2 cups all purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup sour cream
- 1/2 cup unsalted butter, room temperature
- 3/4 cup plus 2 tablespoons granulated white sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- Preheat the oven to 325 degrees F and place rack in the center of the oven. Butter and lightly flour a 9 by 5 x 3 inch loaf pan. Line the bottom of the pan with parchment paper. Set aside.
- Melt the chocolate, along with 1/4 cup of the milk, in a stainless steel bowl that has been placed over a saucepan of simmering water. Remove from heat and set aside.
- In a separate bowl, whisk the flour with the baking powder and salt. Set aside.
- In a small bowl whisk together the sour cream and remaining 1/4 cup of milk. Set aside.
- In your electric mixer, or with a hand mixer, cream the butter and sugar until light in color and fluffy. Beat in the eggs, one at a time, until well combined. Beat in the vanilla extract. With the mixer on low speed, alternately add the flour mixture and sour cream/milk mixture, in three additions, beginning and ending with the flour. Spoon half of the batter into a separate bowl. Add the melted chocolate mixture to one half of the batter and fold in.
- With two spoons, place spoonfuls of the two mixtures into the prepared loaf pan alternately (chocolate, white, chocolate, etc.). Run a wooden skewer or knife through the two batters to achieve a marbled effect. Bake in preheated oven for about 50 - 55 minutes or until a toothpick inserted in the center comes out clean.
- Remove from oven and place on a wire rack to cool for 10 minutes before removing from pan. Cool completely.
1 comment:
this looks nice and yummy. :)
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