What could be nicer than a calm, moody and rainy afternoon at home? One with a delicious dark and sticky chocolate-orange jam bread that sits on your kitchen counter and is waiting to be enjoyed with a cup of hot coffee.
Chocolate and orange, a taste play in heaven!
I’ve always been a big fan of sturdy cakes. It’s the rural side of my personality. Robust, sensible, but extremely tasty cakes that are great for picnics and potlucks, and even for snow tours in the mountains. Simple cakes with seasonal fruits and nuts and clever sprinkles. Cakes that are so flavorful that they don’t need icing, icing, or even sugar. It tastes even better if it is baked as bread because they cut very well and look absolutely beautiful. This chocolate-orange-jam-loaf is all that and much more.
Last night I baked two of these chocolate-orange jam loaves and one of them found the way to a friend today. The recipe is an ode to Nigella Lawson’s famous chocolate orange cake (from the classic cookbook – How to be a domestic goddess), but was subjected to the Cook Republic treatment. Unrefined sugar and much less, more dark cocoa and a very special local jam.
A very good local Australian orange jam
Not all jams are the same and I ALWAYS use this recipe Beerenberg’s Australian orange jam, In fact, that’s the only jam I use at home. It’s a sticky, not too sweet jam that has a wonderfully subtle bitterness that I love. It is likely because they use all of the fruit juice, pulp and peel. This citrus sweetness and bitterness cuts through the darkness of chocolate like a dream. What I love about this chocolate-orange jam bread is that you can mix everything in one pot with your hand (no blender or fancy equipment required!). The recipe is straightforward and can easily be doubled or tripled. I usually have two pots when I double the recipe so that I get two loaves in about the same time that I would bake a loaf.
Cakes look better and taste better when baked in lunch boxes
Another mantra this year is to cook or bake something nice for someone every other week. For absolutely no reason, just to brighten your day. Loaf cakes are the best kind of day lightener. And to make this easier, I invested in a variety of sturdy loaf pans of all sizes.
I have regular loaf pans, mini loaf pans (these are so cute!) And large loaf pans. I have good brands like William Sonoma, Chicago Metallic and USA Pan. These do not necessarily have to be lined with paper, since good lubrication with butter is usually sufficient to clean the cakes. But because I am all types of paranoid, I add a strip of baking paper (as shown) to easily lift my can out of the pan while still getting the clean corners that I always admire in baking loaves.
The bread is perfect for baking on food preparation days. The slices can be wrapped in baking paper and then the Ziploc bags can be frozen for breakfast on the go. They are great for lunch boxes and are fantastic when warmed up at night with a splash of Christmas gin for the adults or a scoop of coconut ice cream for the kids. This chocolate-orange jam loaf is a feel-good loaf. The dark chocolate and orange also make it amazingly rich in antioxidants. It is like a chocolate plum cake and you MUST bake it this week or you will seriously miss it. Tastes even better the next day! If you bake it, please leave me your feedback in the comment / rating below and don’t forget to show me your breads Instagram by tagging me with @cookrepublic, Have fun baking!
A deliciously rich, dark and plump chocolate orange jam bread that only needs to be mixed in a bowl. Bakes like magic, freezes well and can easily be doubled!
- 125g butter
- 100g dark chocolate, chopped
- 40g (1/4 cup) of rapadura (or coconut) sugar
- 300g orange jam
- pinch of salt
- 2 tablespoonss dark cocoa powder (or cocoa powder)
- 150g self-raising flour
- 1 teaspoon baking powder
- 2 Eggs, lightly beaten
- Preheat the oven to 180 ° C (convection) / 160 ° C (fan).
- Grease a standard 21 x 11 cm loaf pan with butter. Cut a 1 cm wide strip of baking paper and lay out the can lengthwise so that the additional parts hang over the shorter sides of the can (as shown).
- Melt butter, chocolate and sugar in a medium-sized saucepan with a strong base over low heat. When the butter has accumulated and the chocolate has just melted, remove it from the heat and mix well. Add jam and salt. Mix well and let cool for 10 minutes.
- Add cocoa powder, flour and baking powder. Pour the beaten eggs over it. Mix gently and quickly with a wooden spoon until everything is well mixed (do not mix).
- Pour the batter into the prepared tin and smooth the top with the spoon. Bake in the preheated oven for about 45 minutes.
- Take out of the oven and let cool on a wire rack. After cooling completely, cut into 12 slices with a serrated knife or bread knife. Store in an airtight container for up to 3 days in a cool part of your kitchen.
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