Two or three weeks ago, I decided to create a recipe for a chocolate bread. Yes, from scratch.
Well, I have been baking cakes and breads for some times, and my approach to bakery is… “what if”. That is, the first time I follow the recipe, the second time I experiment.
So, with the previous information about what to add and what to expect from the combine to it to work.
As the recipe was considered a success by my students, despite being a bit dry (I have to say that I forgot to stop the oven on time), I want to share it with all of you.
2 tablespoons unsweetened cocoa
2 cup of all purpose flour
3/4 teaspoon baking powder
1/2 teaspoon salt
1 cup white sugar
1/4 butter at room temperature
1/2 cup white chocolate drops
1 tablespoon vanilla extract
How to do it:
Pre-heat oven at 150°C. Combine the cocoa, the flour, the baking powder and the salt. Set aside.
In another bowl, beat the sugar and the butter with a mixer until well blended. Add the egg and the vanilla extract.
Add the flour mixture to the butter mixture, and mix until you have a uniform batter. Add the chocolate drops and pour the batter into the oiled pan.
Bake at 150°C for 30 minutes or until a wooden pick inserted in center comes out clean (do not do what I did: overbake). Cool in pan for about 10 minutes, then remove from it and let it cool outside.
It’s better if you keep it refrigerated.
Photo by Adelaida Saucedo