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Preheat the oven to 325 degrees
F (160 degrees C) and place rack in the center of the oven. Butter and lightly
flour a 9 by 5 x 3 inch (23 x 13 x 8 cm) loaf pan. Line the bottom of the
pan with parchment paper. Set aside.
Melt the
chocolate, along with 1/4 cup (60 ml) of the milk, in a stainless steel bowl
that has been placed over a saucepan of simmering water. Remove
from heat and set aside.
In a separate
bowl, whisk the flour with the baking powder and salt. Set aside.
In a small bowl
whisk together the sour cream and remaining 1/4 cup (60 ml) of milk. Set aside.
In your electric
mixer, or with a hand mixer, cream the butter and sugar until light in color and
fluffy. Beat in the eggs, one at a time, until well combined. Beat in the
vanilla extract. With the mixer on low
speed, alternately add the flour mixture and sour cream/milk mixture, in three
additions, beginning and ending with the flour. Spoon half of the batter into a
separate bowl. Add the melted chocolate mixture to one half of the batter and
fold in.
With two spoons,
place spoonfuls of the two mixtures into the prepared loaf pan alternately (chocolate, white,
chocolate, etc.). Run a wooden skewer or knife through the two batters to
achieve a marbled effect. Bake in preheated oven for about 50 - 55 minutes or
until a toothpick inserted in the center comes out clean.
Remove from oven
and place on a wire rack to cool for 10 minutes before removing from pan. Cool
completely.
Makes 1 loaf.
Sources:
Lepard, Dan &
Whittington, Richard. 'Baking with Passion'. Thunder Bay Press. San Diego:
California..
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