Dark Chocolate Tea Bread
Baking Recipe of Dark Chocolate Tea Bread
Ingredients
- 2 cups (10oz /315 g) all purpose (plain) flour
- ½ cup (2oz /60 g) Unsweetened Dutch-process cocoa powder
- 1 teaspoon baking soda (bicarbonate of soda)
- 1 teaspoon baking powder
- ½ teaspoon salt
- 5 tablespoon (2 ½ oz 75 g) Unsalted butter, at room temperature, plus extra for greasing
- 4oz (125 g) cream cheese
- 1 cup (8 oz/250 g) granulated sugar
- 2 large eggs
- 1 ¼ cups (10 fl oz /310 ml) Buttermilk
- 1 ½ teaspoons vanilla extra (essence)
- 2/3 cup ( 3 ½ oz /105g) Chopped toasted hazelnuts (filberts) (see note)
- 1 tablespoon raw or coarse sugar
Preheat the oven to 350°F (180°C). Grease a 9-by-5- inch ( 23-by-13-Cm) loaf pan.
In a bowl, stir together the flour, cocoa, baking soda, baking powder, and salt. in another bowl, using an electric mixer on medium speed, cream together, the butter and cream cheese until fluffy. beat in the granulated sugar until combined. Add the eggs one at a time . beating well after each addition. the mixture should be fluffy.
add the dry ingredients to the creamed mixture in 2 batches alternately with the buttermilk and vanilla, beginning with the dry
ingredients and beating until smooth after each addition. fold in the hazelnuts just until evenly distributed. the batter should be very thick.
scrape the butter into the prepared pan. it should be on more than two-thirds full. smooth the surface and sprinkle with the raw sugar.
Bake until the loaf is firm to the touch and pulls away from the pan sides, about 1 ¼ hours. A cake tester inserted into the center of loaf should come out clean. if necessary, cover loosely with aluminum foil for the last 10 minutes to prevent over browning.
Immediately turn the loaf out of the pan onto a rack with gentle motion, and let cool completely. cut into thick slice to serve.
Note
Roasted Hazelnuts
to toast hazelnuts, preheat the oven to 325°F( 165°C) spread the nuts in a single layer on a rimmed baking sheet. Place the baking sheet in the oven and toast lightly, stirring occasionally, 6-7 minutes. Set aside and let cool. Rub the nuts together in a clean kitchen towel to remove most of their loose papery skins.
Coca Powder
cocoa power is made form cocoa beans, which are native to the tropics. then beans are roasted and then over the course of several steps, transformed into a thick paste that is dried and ground into unsweetened cocoa powder. in the process, most of the cocoa butter is removed making cocoa powder an excellent low-fat addition to bread. unless a recipe specifics otherwise, use dutch –process cocoa, which has been treated with an alkaline substance to smooth out the harsh acidic flavor elements.
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