Ingredients
8 oz (2 sticks) unsalted butter – softened
1 1/4 cup all purpose flour
1/2 tsp salt
3/4 tsp baking powder
8 oz semi-sweet chocolate – coarsely chopped
2/3 cup plus 2 tbsp sugar
4 large eggs
1/2 cup whole milk
1/4 cup heavy cream
Instructions
350deg oven
butter and flour a loaf pan
sift flour, salt and baking powder into a medium bowl.
Melt 5 oz chocolate – stir until smooth
In separate bowl beat butter until smooth (with paddle bleander) – add sugar and raise speed – cream until pale and fluffy. Scrape down – mix in eggs 1 at a time. Reduce to low – add in flour – alternate with milk – ending with flour
Pour half of batter into melted chcolate and stir well. Alternating between plain and chocolate batter – drop large spoonfuls into prepared pan. When filled – use table knife to cut through mix with a swirling motion.
Bake ’til tester comes clean – about an hour. Tent with foil if browning to quickly…
Let bread cool slightly – run a thin knife around edges to loosen – let cool on rack.
Ganache:
Melt remaining chocolate.
heat cream in medium saucepan – until just about to simmer. Pour cream over chocolate – stir until smooth. Let stand 10 minutes. Spread ganache atop cooled cake…
