A chocolate nut bread that offers a happy association with chocolate and nuts. The sweet and tangy candied ginger can surprise sometimes… There it fits perfectly in this chocolate bread. The crust will be nicely browned but still tender with a little chew but no real crunch.

CHOCOLATE NUT BREAD RECIPE: For 1 chocolate bread 


➩1³/₄ cup (180g) flour
➩1³/₄ ounces (50g) ground almonds
➩3 eggs
➩5 ounces(150g) butter
➩1 tablespoon yeast
➩1 pinch of salt
➩¹/₂ cup (80g) powdered sugar
➩1³/₄ ounces (50g) walnuts, roughly chopped
➩1³/₄ ounces (50g) candied ginger, finely diced
➩3¹/₂ ounces (100g) of dark chocolate
➩5¹/₃ ounces (150g) butter
➩¹/₃ cup (80ml) of milk


Melt the chopped chocolate in a double boiler and when it is melted and smooth, add the butter at room temperature, cut into pieces and mix so that all is well blended.

Break the eggs, separating the whites from the yolks. Book whites.

Whisk the egg yolks with the sugar until frothing. Add the chocolate and butter mixture.

Sift flour and baking powder in a large bowl. Add the salt and ground almonds. Add this mixture to the chocolate mix. Then slowly add the milk while mixing ingredients all together.

Beat the egg whites until stiff and add two tablespoons of the chocolate mixture, to soften the paste. Add the remaining chocolate mixture, nuts, and candied ginger.

Butter thoroughly a large cake pan or several small molds and pour the dough in. Bake in the oven for 35 minutes at 360°F (180°c). The interior of the oven must be kept moist, you can place a pyrex bowl with water in the oven to do so.

Leave to cool in the mold. Enjoy!
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