Chocolate Swirl Scone Loaf Food

CHOCOLATE CHIP LOAF CAKE

Steps:

• Preheat the oven to 350°F (177°C) and generously grease a 9×5 inch loaf pan.
• Whisk the flour, baking powder, and salt together. Set aside.
• Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on medium-high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the eggs and beat on high speed for 1 minute, then beat in the sour cream and vanilla extract. Scrape down the sides and up the bottom of the bowl as needed. The mixture will be very lumpy and appear curdled- that's ok. Pour the dry ingredients into the wet ingredients. Turn the mixer to low speed and as the mixer runs, slowly pour in the milk. Beat on low speed just until all of the ingredients are combined. Do not over-mix. You may need to whisk it all by hand to make sure there are no large lumps at the bottom of the bowl. The batter will be slightly thick. Gently fold in the chocolate chips.
• Pour and spread batter evenly into prepared loaf pan.
• Bake for about 60-75 minutes or until a toothpick inserted in the center comes out clean. That time is a guideline- all ovens differ, so keep a close eye on the cake after 55 minutes. If the cake is browning too quickly on top, loosely tent with aluminum foil as it bakes.
• Cool cake in the pan set on a wire rack for at least 1 hour before removing from the pan. Feel free to continue cooling it directly on a wire rack or slice and enjoy then. (It will still be slightly warm.) You can drizzle the topping on the cake when the cake is still slightly warm after that 1 hour of cooling or wait until the cake has cooled completely to top it.
• Stir and melt chocolate chips and peanut butter together in a small saucepan over medium heat on the stove or in a heatproof bowl using the microwave. We usually use the microwave and melt in 30 second increments, stirring after each until smooth. Drizzle over cake. Topping sets into a fudge-like consistency after several hours.
• Cover leftovers tightly and store cake (with or without topping) at room temperature for 3 days or in the refrigerator for up to 1 week.

DARK CHOCOLATE MARZIPAN SCONE LOAF

Steps:

• Preheat the oven to 400 degrees F. Line an 8-by-4-inch loaf pan with parchment paper, allowing 1-inch wings to hang over the edges on the long sides.
• In a large mixing bowl, toss the marzipan with the powdered sugar to coat. Add the chocolate chips and set aside.
• In a food processor, combine the flour, baking powder, salt and 2 tablespoons of the sugar and pulse to combine. Add the butter cubes and pulse until the butter is the size of peas. Add this to the bowl with the marzipan.
• In a small bowl, whisk together the eggs, buttermilk or cream, and extracts and add to the dry ingredients. Use a wooden spoon or spatula to stir until just combined.
• Pour the mixture into the prepared loaf pan and spread it out evenly. Sprinkle the top with remaining teaspoon of sugar and bake until golden brown on top and a toothpick inserted into the center comes out clean, about 40 minutes.
• Cool in the pan on a rack for 10 minutes. Using the parchment wings, remove to the rack to cool completely. Cut with a serrated knife and serve with jam.

CHOCOLATE TRUFFLE LOAF

Steps:

• Line 8 x 4 inch (1. 5 L) loaf pan with plastic wrap.
• Mix 1/2 cup whipping cream with egg yolks.
• Set aside.
• Heat chocolate, corn syrup and butter in a medium saucepan over medium heat until chocolate is melted, stirring constantly.
• Add egg mixture; cook 3 minutes or until thickened, stirring constantly; cool to room temperature.
• Beat the remaining whipping cream, icing sugar and vanilla, until stiff peaks form; gently stir in chocolate mixture until no streaks remain& pour into prepared pan.
• Refrigerate overnight (my preference) or freeze 3 hours.
• Invert Chocolate Truffle Loaf onto serving plate; remove pan and peel off plastic wrap.
• Serve plain, with a wee dollop of whipped cream or with raspberry sauce.

CHOCOLATE SWIRL SCONE LOAF

Steps:

• Preheat oven to 180 C.
• Place flour and sugar in bowl, mix to combine.
• Add butter and rub into flour till like breadcrumbs.
• Make a well in the centre and pour in milk.
• Gradually mix in milk with a knife till just combined.
• Turn out onto a lightly floured surface, gently bring dough together.
• Roll out to 18cms x 24 cms, sprinkle with chocolate.
• Roll up to enclose, place in a loaf pan 19cms x 9cms.
• Brush with extra milk, bake 30 minutes.
• Cool in tin 5 minutes the turn onto rack, slice to serve.