Rich Dark Chocolate Loaf
Bittersweet and divine - this loaf can also be made into my quintessential prune brownies. You can play with the ingredients and proportions in this wonderful versatile recipe that's surprisingly healthy and full of fiber!
Combine the following ingredients and mix well. (Quick and easy to do in a good blender or food processor.)
- 1 c prune puree and 1 over-ripe banana (or 1&1/3 c prune puree)
- 2 eggs
- 1/2 c milk (or milk substitute)
- *2 Tbsp each: citrus marmalade, brown sugar
(or 2 Tbsp honey and the zest from 1/2 lemon or orange)
- 2 Tbsp dark rum (or 2 tsp vanilla)
- 1/2 c cocoa
- 1 c fine whole spelt flour (or wheat)
- 1/2 tsp each: salt, baking soda, baking powder
Mix wet and dry ingredients until just combined, then fold in:
- *3-4 squares of chopped semi-sweet baker's chocolate
OR 90-120g of dark chocolate (chopped)
OR 1/3 to 2/3 c dark chocolate chips (Optional, but highly recommended)
*For "sugar-free", instead of marmalade/sugar/honey above, (and/or without chocolate) add:
- *1/2 - 1 c chopped dates, dried apricots, or other dried fruit or nuts (*optional)
(I sprinkled about 1/3 c pecans on the loaf in the photo.)
Bake in a well-greased loaf pan at 350 for about 45 minutes - the center should spring back when touched.
If making brownies, eliminate the baking soda (unless you like your brownies cakey) and bake in a square pan for about 35 minutes.