Chocolate Marble Bread with Ganache
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Martha Stewart Living, December 2004
- Yield Makes one 8 1/2-inch loaf
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Ingredients
- 8 ounces (2 sticks) unsalted butter, softened, plus more for pan
- 1 1/4 cups all-purpose flour, plus more for dusting
- 1/2 teaspoon salt
- 3/4 teaspoon baking powder
- 8 ounces semisweet chocolate, coarsely chopped
- 2/3 cup plus 2 tablespoons sugar
- 4 large eggs
- 1/2 cup whole milk
- 1/4 cup heavy cream
Directions
- Preheat oven to 350 degrees. Butter an 8 1/2-by-4-by-2 1/2-inch loaf pan; dust with flour, tapping out excess. Sift flour, salt, and baking powder into a medium bowl.
- Melt 5 ounces chocolate in a heatproof bowl set over a pan of simmering water, stirring occasionally until smooth.
- Put butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until smooth, 2 to 3 minutes. Add sugar; raise speed to medium. Cream butter and sugar until pale and fluffy, 3 to 4 minutes. Scrape down sides of bowl. Mix in eggs, 1 at a time. Reduce speed to low. Add flour mixture in three batches, alternating with two batches of milk. Mix until just combined.
- Pour half of batter into melted chocolate; stir well. Alternating between remaining plain batter and the chocolate batter, drop large spoonfuls of batter into the prepared pan. When pan is filled, use a table knife to cut through mixture with a swirling motion.
- Bake until a cake tester inserted into center comes out clean, about 1 hour. (If bread browns too quickly, tent with foil.) Let bread cool slightly in pan on a wire rack, about 10 minutes. Run a thin knife around edges of bread to loosen; unmold. Let cool completely on rack.
- Make ganache: Put the remaining 3 ounces chocolate in a medium bowl. Heat cream in a small saucepan over medium heat until just about to simmer. Pour cream over chocolate; stir until mixture is smooth. Let stand 10 minutes to thicken slightly. Using a small offset spatula, spread ganache over cooled cake; let stand until set, about 1 hour. Bread can be stored in an airtight container at room temperature, up to 2 days.
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I've made this several times and everybody loves it. The only variable is sometimes i change the type of chocolate i use. I buy the chips not blocks and melt them down, it makes a difference in the flavor. I've used semi-sweet, milk, and dark chocolate and each tasted. if you are aiming for sweet don't use bitter chocolate, the sugar doesn't combat that enough.
I won't make this recipe again. Dense , texture and flavour was off.
I would like to make this recipe; but you do mention when you melt the chocolate if it should be cold or it does not matter. Also need to know if bitter chocolate does make a different for this cake.
Please adv
This just didn't turn out right. It came out too floury and not sweet. Not a repeat recipe.
I made this for a holiday gathering and everyone loved it. I Will be making it again for SuperBowl Sunday. Ganache was a little runny but was still delicious. bj
When and how do you put the coin in the bread? The recipe looks great, but I was expecting the instructions to include the 'lucky coin' info.
sounds great!
this was the best.def for the chocolate lover. It turned out just like in the picture which was awesome.
DEAR TRY: THEY MUST HAVE FIXED THE PROBLEM, AS IT NOW PRINTS AND SHOWED UP ON MY COLLECTION. GOOD LUCK.
I've made this Marble Bread already and it's very good! Looks just like the one in the picture when done.
I didn't try printing, but it saved just fine. This looks really good. I will try this soon.
The receipe won't print nor will it show up after it's saved to your collection