Mexican Chocolate Loaf

baked chocolate loaf

I got this recipe from Food Network Magazine. It is easy and really tasty, not to mention it looks incredible. For this recipe I made 2 smaller loaves so that I could give some away.

Prepare the loaf: Line a baking sheet with parchment paper. Combine 6tbl each butter, almonds and sugar, along with 1/2cup cocoa powder, the egg yolks, 2tsp cinnamon, 1tsp flour and a pinch of cayenne in a food processor and pulse to make a paste.
ingredients
On a floured surface, roll out half of the dough into a 5-by-9-inch rectangle. Spread half the cocoa mixture over the dough, leaving a 1-inch border on one of the long sides. Brush the clean border with water. Tightly roll the dough into an 9-inch log, rolling toward the clean border; pinch the seam to seal. Place seam-side down on the baking sheet. Repeat to make the second loaf; refrigerate until firm, 30 minutes.
fill bread
Slide the parchment off the baking sheet and cut the log in half lengthwise with a chef’s knife. Slide back onto the baking sheet and pinch one end together with the cut sides facing in. Twist the two halves together, crossing one over the other a few times. Pinch the end together, then tuck both pinched ends under the loaf slightly. Repeat to make the second loaf. Cover the loaves loosely with plastic wrap and set aside in a warm place until plump, 30 minutes.
Preheat the oven to 350­°F.
Uncover the loaf and bake, rotating the baking sheet halfway through, until golden brown, about 25 to 30 minutes.
Make the topping: Combine 2tbl sugar and a pinch of cinnamon in a bowl. Brush the warm loaf with 2tbl melted butter and sprinkle with some of the cinnamon sugar. Let cool, then sprinkle with more cinnamon sugar.
Makes 2 small loaves.
Ingredients
For the loaf:
6tbl unsalted butter, at room temperature
6tbl almonds, chopped
6tbl sugar
1/2cup unsweetened cocoa powder
2large egg yolks
2tsp ground cinnamon
1tsp all-purpose flour, plus more for dusting
pinch of cayenne pepper
1 batch Basic Sweet Dough, without nutmeg
For the topping:
4tbl sugar
pinch of ground cinnamon
4tbl unsalted butter, melted
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Categories: Bread, Breakfast/Brunch, Dessert | Tags: , , , , , , , , , , , , , , , | 1 Comment

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One thought on “Mexican Chocolate Loaf

  1. Pingback: Basic Sweet Dough | Emily's Kitchen

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