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Preheat the oven to 325 degrees
F (160 degrees C) and place rack in the center of the oven. Butter and lightly
flour a 9 by 5 x 3 inch (23 x 13 x 8 cm) loaf pan. Line the bottom of the
pan with parchment paper.
Melt the
chocolate, along with 1/4 cup (60 ml) of the milk, in a stainless steel bowl
that has been placed over a saucepan of simmering water. Remove
from heat and set aside.
In
a separate bowl, whisk the flour with the baking powder and salt.
In a small bowl
whisk the sour cream with the remaining 1/4 cup (60 ml) of milk, and the vanilla
extract.
In your electric
mixer, or with a hand mixer, beat the butter and sugar until light and fluffy.
Beat in the eggs, one at a time, until well combined. Scrape down the sides of
the bowl as needed. With the mixer on low
speed, alternately add the flour mixture and sour cream/milk mixture, in three
additions, beginning and ending with the flour. Spoon half of the batter into a
separate bowl. Add the melted chocolate mixture to one half of the batter and
fold in.
With two spoons, place spoonfuls of the two mixtures into the prepared loaf pan
alternately (chocolate, white, chocolate, etc.). Run a wooden skewer or knife
through the two batters to achieve a marbled effect.
(Don't over mix or you won't have that
wonderful marble affect.)
Bake in preheated oven for
about 50 - 55 minutes or until a toothpick inserted in the center comes out
clean.
Remove from oven
and place on a wire rack to cool for 10 minutes before removing from pan. Cool
completely.
Makes 1 loaf
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