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.
Wednesday, March 21, 2012
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looks so good, now i have to get beets, honey and chocolate so i can make it. thank you!
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