Milk Chocolate Marble Loaf Cake
Ingredients CAKECITRUS COMPOTE
tablespoons unsalted butter, melted
cup whole milk
teaspoon baking powder
ounces milk chocolate, chopped
cup orange juice
pink grapefruit, segmented
kumquats, halved (optional)
- Let eggs stand at room temperature for 30 minutes. Butter and flour a 9 x 5 x 3-inch loaf pan; set aside.
- Position a rack in center of oven. Preheat oven to 350 degrees F. In a medium bowl, whisk together the eggs, sugar, butter, milk, and vanilla. In a separate bowl, combine the flour, baking powder, and salt.
- In a small saucepan, bring 1 inch of water to simmering over low heat. Place a small bowl over the water, then place chocolate in the bowl. Stir with a rubber spatula until chocolate is melted. Remove from the heat.
- Stir the flour mixture into the egg mixture just until combined. Transfer about one-third of the batter (a generous cupful) to a separate bowl. Stir the melted chocolate into the small amount of batter, mixing well. Drop 1/4 cup of plain batter into the prepared pan, then dollop with 2 tablespoons of the chocolate batter. Continue layering both batters. Do not stir the batters in pan together.
- Bake cake in center of the oven about 1 hour and 5 minutes, until a wooden pick inserted into center of loaf comes out clean. Cool in pan on a wire rack for 10 minutes. Remove loaf from pan; completely cool on wire rack at least 40 minutes. To serve, top slices of loaf cake with Citrus Compote.
- Meanwhile, for Citrus Compote, in a small saucepan, combine the sugar and orange juice. Cook and stir over medium heat until the mixture is hot and sugar is dissolved. Transfer to a bowl; stir in orange and grapefruit segments and the kumquats (if using). Let stand for 1 hour. Serve with a slotted spoon. Compote can be made and stored up to 2 days.
Nutrition Facts(Milk Chocolate Marble Loaf Cake)
- Per serving:
- 330 kcal cal.,
- 10 g fat
- (6 g sat. fat,
- 1 g polyunsaturated fat,
- 3 g monounsatured fat),
- 88 mg chol.,
- 123 mg sodium,
- 55 g carb.,
- 2 g fiber,
- 39 g sugar,
- 5 g pro.
- Percent Daily Values are based on a 2,000 calorie diet