Friday, 10 August 2012

Chocolate Cashew Bread


2 cups flour
12 cup sugar
1 tbsp baking powder
12 tsp salt
34 cup milk
12 cup cooking oil
13 cups semisweet chocolate (pieces)
1 cup cashews
cashews (coarsely chopped for topping optional)
Preheat oven to 350 degrees. Grease bottom and 1/2" up sides of an 8"x4"x2" loaf pan; set aside. In a large bowl, stir together flour, sugar, baking powder and salt. Make a well in the center of the flour mixture; set aside.

In medium bowl, beat egg with a fork; stir in milk and oil. Add egg mixture all at once to the flour mixture. Stir until just moistened (batter should be lumpy). Fold in 1 c of the chocolate pieces and the 1 c of cashews.
Spoon batter into prepared pan; spread evenly. Bake for 50-55 minutes or until a toothpick inserted near the center comes out clean.
Cool in pan on wire rack for 10 minutes. Remove from pan. Cool completely on wire rack. Wrap and store overnight.
Before serving, in a small saucepan, combine remaining 1/3 c chocolate pieces and the shortening. Heat and stir over low heat until melted and smooth. Drizzle chocolate mixture over loaf. If desired sprinkle additional coarsely chopped cashews on top. Let stand until chocolate sets.

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