Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, room temperature
- 1/2 cup milk
- 1 egg
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup dark chocolate chips
- 1/2 cup chopped hazelnuts
Special equipment needed:
- 9x5 inch loaf pan
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Spatula
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan with butter or cooking spray.
2. In a mixing bowl, combine the flour, cocoa powder, baking powder, and salt. Set aside.
3. In another mixing bowl, cream the butter and sugar together using an electric mixer until light and fluffy.
4. Add the egg to the butter mixture and beat until well combined.
5. Gradually add the dry ingredients to the butter mixture, alternating with the milk, until everything is well combined.
6. Fold in the chocolate chips and chopped hazelnuts.
7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
8. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
9. Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 50-60 minutes
Temperature:
350°F (175°C)
Serving size:
1 loaf (about 10-12 slices)
Nutritional information:
Calories: 290
Fat: 16g
Saturated Fat: 8g
Cholesterol: 45mg
Sodium: 160mg
Carbohydrates: 33g
Fiber: 3g
Sugar: 14g
Protein: 5g
Substitutions for ingredients:
- You can use semisweet or milk chocolate chips instead of dark chocolate chips.
- You can use walnuts or almonds instead of hazelnuts.
Variations:
- Add 1 tsp of instant coffee powder to the dry ingredients for a mocha flavor.
- Add 1/2 cup of dried cranberries or cherries for a fruity twist.
- Add 1 tsp of cinnamon or pumpkin pie spice for a warm and cozy flavor.
Tips and tricks:
- Make sure all the ingredients are at room temperature before starting.
- Don't overmix the batter or the bread will be tough.
- Use a toothpick to check if the bread is done. If it comes out clean, it's ready.
- Let the bread cool completely before slicing to prevent it from crumbling.
Storage instructions:
Store the bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
Reheating instructions:
To reheat, wrap the bread in aluminum foil and bake in a preheated oven at 350°F (175°C) for 10-15 minutes or until heated through.
Presentation ideas:
Slice the bread and arrange it on a serving platter. Dust with powdered sugar and sprinkle with chopped hazelnuts. Serve with a dollop of whipped cream or vanilla ice cream.
Garnishes:
Powdered sugar, chopped hazelnuts, whipped cream, vanilla ice cream.
Pairings:
Coffee, hot chocolate, tea.
Suggested side dishes:
Fresh fruit, yogurt, granola.
Troubleshooting advice:
- If the bread is too dry, try adding a tablespoon of milk to the batter.
- If the bread is too moist, try baking it for a few more minutes or reducing the amount of milk in the recipe.
Food safety advice:
- Make sure to wash your hands and all the utensils before starting.
- Use pasteurized eggs to avoid the risk of salmonella.
- Store the bread in an airtight container to prevent contamination.
Food history:
Schokoladen-Möppkenbrot is a traditional German chocolate bread that originated in the region of Westphalia. It's a rich and dense bread that's perfect for breakfast or as a snack.
Flavor profiles:
Rich, chocolatey, nutty, slightly sweet.
Serving suggestions:
Slice the bread and serve it with a cup of coffee or hot chocolate for a cozy and indulgent treat.
Related Categories
Cooking Method: N/A
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Region: German
Taste: Rich, Chocolatey, Sweet, Moist, Nutty