Paul A Young's chocolate tea bread recipe
Dark chocolate and stem ginger are perfect partners in every possible way. In this recipe I have used the classic combination but added deep, earthy cardamom and strong Assam tea. The result is a moist loaf cake packed with juicy pieces of stem ginger, handfuls of chocolate chunks and a caramely muscovado top.
Ingredients
- 250 g Crystallised stem ginger
- 100 g Raisins
- 2 tsp Ground cardamom
- 1 Orange - zest only
- 80 g Light muscovado sugar
- 200 ml Strong Assam tea
- 1 Medium egg, beaten
- 200 g Self-raising flour
- 100 g 70% dark chocolate, chopped into generous chunks
- 8.8 oz Crystallised stem ginger
- 3.5 oz Raisins
- 2 tsp Ground cardamom
- 1 Orange - zest only
- 2.8 oz Light muscovado sugar
- 7 fl oz Strong Assam tea
- 1 Medium egg, beaten
- 7.1 oz Self-raising flour
- 3.5 oz 70% dark chocolate, chopped into generous chunks
- 8.8 oz Crystallised stem ginger
- 3.5 oz Raisins
- 2 tsp Ground cardamom
- 1 Orange - zest only
- 2.8 oz Light muscovado sugar
- 0.8 cup Strong Assam tea
- 1 Medium egg, beaten
- 7.1 oz Self-raising flour
- 3.5 oz 70% dark chocolate, chopped into generous chunks
Details
- Cuisine: British
- Recipe Type: Dessert
- Difficulty: Medium
- Preparation Time: 15 mins
- Cooking Time: 90 mins
- Serves: 8
Step-by-step
- Place the ginger, raisins, cardamom, orange zest and sugar into a mixing bowl and pour over the hot tea. Cover and leave to soak overnight.
- The next morning, preheat the oven to 160°C/325°F/gas 3. Add the beaten egg to the fruit mixture, followed by the flour, and mix well. Add the chocolate and mix again. Pour the mixture into a 1kg loaf tin lined with baking parchment, and bake for 11/2 hours.
- Allow the cake to cool in the tin for 30 minutes, then carefully remove. Wrap the cake in fresh parchment paper and a teatowel for 24 hours before eating.
- Serve with soft butter and a real hot chocolate.
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Taken from Adventures with Chocolate by Paul A. Young. Published by Kyle Cathie Ltd.
Photography: Anders Scønnemann
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