This vegetarian recipe serves 8. One serving contains 368 calories, 8g of protein, and 18g of fat. Head to the store and pick up active yeast, instant espresso powder, vanillan extract, and a few other things to make it today. From preparation to the plate, this recipe takes around 4 hours.
In the bowl of a stand mixer, combine yeast, warm milk, and 1 tablespoon sugar.
Let stand until bubbles form, 10 minutes.
In a small saucepan, combine butter and 3 ounces chocolate. Bring heat to medium and cook, stirring often, until chocolate is melted and mixture is smooth. Take off heat.
Add remaining sugar, instant espresso, egg, vanilla, cocoa powder, and salt to bowl of stand mixer. Stir to combine.
Stir in half of the bread flour.
Mix in half the melted chocolate mixture. Stir in remaining flour and then remaining melted chocolate.
Attach dough hook to stand mixer and knead dough until smooth, about 5 minutes. Dough will be very moist, resembling a batter.
Cover bowl with a dish towel and let dough rise until almost doubled in volume, 2 hours.
Butter a 9-inch loaf pan.
Add remaining chocolate to dough and stir until evenly incorporated.
Pour dough into pan and smooth top with a spatula. Cover pan with a dish towel and let rise one hour.
Preheat oven to 350 degrees.
Bake bread until dry on top, 35 minutes.