Honey Bread with Dark Chocolate topping is a tradition in some Latin American countries. Considered a comfort food, locals can find it in almost all bakeries, and serve it throughout the year. Our version has a veggie twist: beets and carrots! Very delicious, healthy and decadent! Here is the recipe:
Honey Bread with Dark Chocolate Topping
Servings: Makes a 9x12 inches pan
- 1 cup all-purpose flour
- 1 cup whole whet flour
- 1/2 cup beets, shredded finely
- 1/2 cup carrots, shredded finely
- 1/4 cup brown sugar
- 3 tbs cocoa powder
- 1 cup honey
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 3 tbs butter
- 1 cup milk
- 1 tsp baking powder
Combine all ingredients in a large mixing bowl and stir until well combined. Pour into a greased 9 x 12 inch (22 x 30 cm) baking pan and bake in a preheated 325F (160C) oven for about 20 minutes, or until done (test with a toothpick).
When cool, cut into 2 inch (5 cm) squares and cover with the chocolate.
Dark Chocolate Topping:
- 70% dark chocolate bars or chips for baking.
Place coarsely chopped 70% dark chocolate, or dark chocolate chips for baking, in a microwave-safe container and microwave at MEDIUM (50 percent power) for 1 1/2 to 4 minutes, until the chocolate turns shiny. Remove the container from the microwave and stir the chocolate until completely melted.
Cover the bread with the chocolate paste while still warm.