Chocolate Bread Recipes

I got the idea for chocolate bread recipes because I've noticed quite a few nice ones appearing at afternoon coffee time. I did a litte surfing and found that people love them, so I decided to place these tasty and tried recipes. I hope you will love them and love serving them to your faminly and friends. I know I am going to be using them more from now on. Any of these breads make a tasty dessert as well.

Ingredients:

• 4 oz unsalted butter
• 1 cup light muscovado sugar
• 2 eggs, beaten
• 3 tbsp cocoa powder
• 1¼ cup self-raising flour
• 3¹/₂ oz marzipan
• 4 tbsp chocolate chips

Method:

1. Preheat the oven to 180°C (350°F).
2. Grease a 2 lb loaf tin and line the base with non-stick baking paper.
3. Cream the butter and sugar in a mixing bowl until light and fluffy.
4. Add the eggs to the creamed mixture one at a time, beating well after each addition to combine.
5. Sift the cocoa and flour over the mixture and fold in evenly.
6. Chop the marzipan into small pieces with a sharp knife.
7. Tip into a bowl and mix with the chocolate chips.
8. Set aside about 4 tablespoons and fold the rest evenly into the cake mixture.
9. Scrape the mixture into the prepared tin, level the top and scatter with the reserved marzipan and chocolate chips.
10. Bake for 45-50 minutes until the loaf is risen and firm.
11. Cool for a few minutes in the tin, then turn out on to a wire rack to cool completely.

Of course with a breadmaker such as the Cuisinart CBK 100 Programmable Breadmaker you will be able to make these breads even easier, simply follow the instruction for a similar kind of bread and you will have success.

Ingredients:

• 4 oz plain chocolate, chopped into small pieces
• 1 cup castor sugar
• ¾ cup soured cream
• 1¾ cup self-raising flour

For the filling and glaze

Ingredients:

• 6 oz bitter orange marmalade
• 4 oz plain chocolate, cut into small pieces
• 4 tbsp soured cream
• Shredded orange rind to decorate

Method:

1. Preheat the oven to 180°C (350°F).
2. rease a 2 lb loaf tin lightly, then line it with non-stick baking paper.
3. Melt the chocolate.
4. Combine the eggs and sugar in a mixing bowl.
5. Using a hand-held electric mixer, whisk the mixture until it is thick and creamy, then stir in the sour cream and chocolate.
6. Fold in the self-raising flour evenly, using a metal spoon and a figure-of-eight action.
7. Scrape the mixture into the prepared tin and bake for about 1 hour or until it is well risen and firm to the touch.
8. Cool for a few minutes in the tin, then turn out on a wire rack to cool completely.
9. Make the filling.
10. Spoon two-thirds of the marmalade into a small saucepan and melt over gently heat.
11. Melt the chocolate and stir it into the marmalade with the soured cream.
12. Slice the cake across into three layers and sandwich back together with about half the marmalade filling.
13. Spread the rest over the top of the cake and leave to set.
14. Spread the remaining marmalade over the cake and scatter with shredded orange rind.