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Mexican Chocolate Loaf

Mexican Chocolate Loaf
The recipe Mexican Chocolate Loaf could satisfy your Mexican craving in roughly 1 hour and 50 minutes. This recipe serves 12. Watching your figure? This vegetarian recipe has 335 calories, 7g of protein, and 18g of fat per serving. This recipe covers 10% of your daily requirements of vitamins and minerals. It works well as a very affordable side dish. Head to the store and pick up packet active yeast, blanched almonds, egg yolk, and a few other things to make it today.

Instructions

1
Prepare the loaf: Line a baking sheet with parchment paper.
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Baking PaperBaking Paper
Baking SheetBaking Sheet
2
Combine the butter, almonds, sugar, cocoa powder, egg yolks, cinnamon, flour and cayenne in a food processor and pulse to make a paste.
Ingredients you will need
Cocoa PowderCocoa Powder
Egg YolkEgg Yolk
CinnamonCinnamon
AlmondsAlmonds
Ground Cayenne PepperGround Cayenne Pepper
ButterButter
All Purpose FlourAll Purpose Flour
SugarSugar
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Food ProcessorFood Processor
3
On a floured surface, roll out the dough into a 10-by-18-inch rectangle.
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DoughDough
RollRoll
4
Spread the cocoa mixture over the dough, leaving a 1-inch border on one of the long sides.
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SpreadSpread
Cocoa PowderCocoa Powder
DoughDough
5
Brush the clean border with water. Tightly roll the dough into an 18-inch log, rolling toward the clean border; pinch the seam to seal.
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DoughDough
WaterWater
RollRoll
6
Place seam-side down on the baking sheet; refrigerate until firm, 30 minutes.
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Baking SheetBaking Sheet
7
Slide the parchment off the baking sheet and cut the log in half lengthwise with a chef's knife. Slide back onto the baking sheet and pinch one end together with the cut sides facing in. Twist the two halves together, crossing one over the other a few times. Pinch the end together, then tuck both pinched ends under the loaf slightly. Cover the loaf loosely with plastic wrap and set aside in a warm place until plump, 30 minutes.
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WrapWrap
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Baking SheetBaking Sheet
Chefs KnifeChefs Knife
Plastic WrapPlastic Wrap
8
Preheat the oven to 350 degrees F. Uncover the loaf and bake, rotating the baking sheet halfway through, until golden brown (a thermometer inserted into the middle should register 170 degrees F to 175 degrees F), 30 to 35 minutes.
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Baking SheetBaking Sheet
Kitchen ThermometerKitchen Thermometer
OvenOven
1
Combine the sugar and cinnamon in a bowl.
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CinnamonCinnamon
SugarSugar
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BowlBowl
2
Brush the warm loaf with the melted butter and sprinkle with some of the cinnamon sugar.
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Cinnamon SugarCinnamon Sugar
ButterButter
3
Let cool, then sprinkle with more cinnamon sugar.
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Cinnamon SugarCinnamon Sugar
4
Warm 1/2 cup water and the milk in a saucepan over low heat until a thermometer registers 100 degrees F to 110 degrees F.
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WaterWater
MilkMilk
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Kitchen ThermometerKitchen Thermometer
Sauce PanSauce Pan
5
Remove from the heat and sprinkle the yeast on top, then sprinkle with a pinch of the sugar; set aside, undisturbed, until foamy, about 5 minutes.
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SugarSugar
YeastYeast
6
Whisk the melted butter, egg yolk and vanilla into the yeast mixture until combined. In a large bowl, whisk the flour, the remaining sugar, the salt and nutmeg. Make a well in the center, then add the yeast mixture and stir with a wooden spoon to make a thick and slightly sticky dough. Turn out onto a floured surface and knead until soft and elastic, about 6 minutes. Shape into a ball.
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Egg YolkEgg Yolk
VanillaVanilla
ButterButter
NutmegNutmeg
DoughDough
All Purpose FlourAll Purpose Flour
SugarSugar
YeastYeast
SaltSalt
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Wooden SpoonWooden Spoon
WhiskWhisk
BowlBowl
7
Brush a large bowl with butter.
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ButterButter
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BowlBowl
8
Add the dough, turning to coat lightly with the butter. Cover with plastic wrap and let rise at room temperature until the dough is doubled in size, about 1 hour, 15 minutes.
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ButterButter
DoughDough
WrapWrap
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Plastic WrapPlastic Wrap
9
Turn the dough out of the bowl and knead briefly to release excess air; re-form into a ball and return to the bowl. Lightly butter a large piece of plastic wrap and lay it directly on the surface of the dough. Cover the bowl tightly with plastic wrap and refrigerate at least 4 hours or overnight.
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ButterButter
DoughDough
WrapWrap
Equipment you will use
Plastic WrapPlastic Wrap
BowlBowl
DifficultyExpert
Ready In1 h, 50 m.
Servings12
Health Score4
Vegetarian
CuisinesMexican
DietsLacto Ovo Vegetarian
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