Chocolate Loaf With Butterscotch Glaze
Ready In: 1 hr 10 mins
Serves: 8
Ingredients
Chocolate loaf
- 1 cup whipping cream
- 4 ounces semisweet chocolate, chopped
- 1⁄2 cup unsalted butter, softened
- 1 cup packed brown sugar
- 3 eggs
- 2 teaspoons vanilla
- 1 1⁄2 cups all-purpose flour
- 1⁄4 cup unsweetened cocoa powder
- 1 tablespoon baking powder
- 1⁄4 teaspoon baking soda
Butterscotch Glaze
- 1⁄2 cup brown sugar
- 1 tablespoon lemon juice
- 3 tablespoons water
- 3 tablespoons unsalted butter
- 1⁄2 cup sliced kumquat
- 1 tangerine, sliced and seeded
- 1⁄4 cup cranberries
Directions
- Preheat oven to 350°F Butter and flour a 9x5x3-inch loaf pan; set aside.
- In small saucepan heat whipping cream over medium heat just until hot. Remove from heat; add chocolate. Stir until chocolate is melted. Let stand until completely cool.
- Meanwhile, in bowl beat 1/2 cup butter with electric mixer on medium speed 30 seconds. Add 1 cup brown sugar; beat on high until fluffy, about 2 minutes, scraping bowl occasionally. Beat in eggs and vanilla. Beat in cooled chocolate mixture until smooth.
- Combine flour, cocoa, baking powder and baking soda; add to butter mixture. Beat on medium until well-combined, 1 to 2 minutes. Pour in prepared loaf pan; smooth with spatula.
- Bake 45 minutes or until toothpick inserted in center comes out clean. While loaf bakes, prepare Butterscotch Glaze. Cool loaf in pan on rack 10 minutes. Remove from pan; cool completely. Pour half the Butterscotch Glaze on loaf. Pass remaining glaze.
- Butterscotch Glaze: In skillet combine 1/2 cup brown sugar, 1 tablespoon lemon juice, 3 tablespoons water and 3 tablespoons unsalted butter; cook and stir over medium heat until sugar dissolves, about 1 minute. Stir in 1/2 cup sliced kumquats, 1 tangerine, sliced and seeded and 1/4 cup cranberries. Cook, stirring frequently, just until kumquats start to soften, about 3 minutes. Remove from heat.
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