MARBLED CHOCOLATE TEA BREAD RECIPE - FOOD.COM
The Victorians were very fond of marbled cakes. The recipe is so called because the feathery swirls of chocolate that are revealed when it is sliced make a pattern similar to that of Italian marble.
Total Time 2 hours
Prep Time 30 minutes
Cook Time 1 hours 30 minutes
Yield 10 slices, 5 serving(s)
Number Of Ingredients 8
Steps:
- Grease an 8” by 4” loaf tin and line the base and sides with greaseproof paper.
- Cream the butter and sugar together until pale and fluffy, then gradually add the eggs, beating well after each addition.
- Fold in the flour.
- Transfer half the mixture to another bowl and beat in the orange zest, juice and orange extract, if using.
- Break the chocolate into pieces, put into a small bowl and place over a pan of simmering water; stir until the chocolate melts.
- Stir into the remaining cake mixture with the cocoa powder.
- Put alternate spoonfuls of the two mixtures into the prepared tin, and use a knife to swirl through the mixture to make a marbled effect, then level the surface.
- Bake at 350°F for about 1¼- 1½ hours, until well risen and firm to the touch.
- Turn out onto a wire rack to cool.
- Serve cut into slices.
Nutrition Facts : Calories 828.6, FatContent 50.2, SaturatedFatContent 30.2, CholesterolContent 246.4, SodiumContent 67.5, CarbohydrateContent 90.4, FiberContent 5.3, SugarContent 49.2, ProteinContent 12.8
MARBLED CHOCOLATE CHEESECAKE RECIPE - FOOD.COM
Very pretty frosted like a cake with the top edge piped with a star tip. Found this recipe in a pack of recipes from Great American Home Baking. You can make the cheesecake up to 2 to 3 days in advance, frosting it the day you want to serve it.
Total Time 3 hours 20 minutes
Prep Time 20 minutes
Cook Time 3 hours
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- To prepare crust: In a medium bowl, mix together chocolate crumbs and melted butter until well blended.
- Press into a 9-inch springform pan.
- Preheat oven to 300°F.
- To prepare filling: In a large bowl, beat together cream cheese, sugar, and eggs at medium speed until smooth and fluffy.
- Spoon half of cream cheese mixture into crust.
- Stir chocolate into remaining cream cheese mixture until well blended.
- Spoon over batter in crust.
- Run a butter knife (careful not to touch crust) in a"S" curve through batter ONCE.
- Bake cheesecake for 50 minutes.
- Transfer pan to wire rack to cool completely.
- After cooled, transfer cheesecake to serving plate, cover with plastic wrap and chill for at at least 2hours.
- Uncover cheesecake; carefully remove the side of pan.
- To prepare frosting, in a small bowl, mix chocolate and sour cream.
- Spread over cheesecake.
- Chill briefly until frosting is set.
Nutrition Facts : Calories 797.2, FatContent 61.8, SaturatedFatContent 36.4, CholesterolContent 251.7, SodiumContent 523.4, CarbohydrateContent 56.9, FiberContent 5.7, SugarContent 34, ProteinContent 16.4
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Total Time 4 hours
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Total Time 1 hours 10 minutes
Calories 250 calories per serving
From foodfanatic.com
Total Time 1 hours 10 minutes
Calories 250 calories per serving
- Preheat the oven to 350°F. Lightly spray an 8x4 inch loaf pan with non-stick spray and set aside. In a large bowl, whisk together the flour, baking powder, salt and orange zest. In another bowl, whisk together the brown sugar, egg, oil, buttermilk, orange juice and vanilla until well combined. Add this mixture to the dry ingredients and stir until just combined. Move half of the batter to another bowl and whisk in the cocoa powder. To the other half of the batter, fold in the chocolate chips. Fill the prepared loaf pan with alternating spoonfuls of the two batters. Swirl a knife through the batter to mix the two together slightly and smooth the top. Bake the loaf for 45-50 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool for 10 minutes in the loaf pan, and then turn out onto a wire rack to cool completely.
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