“Never judge a book by it’s cover” is what my mum used to say. Well, that’s fine. But I always judge a cake by its cover! If it looks fancy and interesting I’m more likely to tuck into it.
I had spotted a recipe somewhere and thought it looked too good to pass. It was golden swirls of cakey goodness with layers of chocolate oozing through. Sounds delicious. And while it looks pretty good, there wasn’t taste to it. More bready, than cakey.
Unfortunately I have lost the recipie which is out these on the internet somewhere. If you find it, let me know so I can correct the likely mistakes I am about to make.
So, I started by making the standard dough and let it rise. Meanwhile, melt some dark chocolate over a bain marie.
Then roll it out into a rough rectangle, around 5mm thick and spread out the melted chocolate. Try to get the choc to the edges of the dough.
The recipe mentioned a sprinkle of choc-chips, but the ones I had were not Vegan. I didn’t want Fern to miss out so I left one half of the bread unsprinkled.
Next up, you need to roll the dough into a sausage shape by rolling along the longest edge. Then cut the roll in half length ways.
Then take the two long parts, connect at one end and twist up and over each other, making a simple plait.
Looking good. Now put into a greased loaf tin and place in the oven for around 30 minutes @ 200C (this is a complete guess – it was so long ago I have no idea what temp or timing – again, if I could just find that recipe!)
As you can see below, this was more of a bread, than a cake. There is no hiding it. I was expecting it to be more like a pain au chocolat, but this wasn’t going to happen with bread dough. Still, it had chocolate in it so it satisfied the senses in a weird way.
If you have any suggestions or comments on how I could improve this please get in touch. Or maybe you have the recipe or have spotted it somewhere!?!?