Dark Chocolate Tea Bread

Ref: WS p83

This bread is really delicious… Especially the nice touch with the raw sugar on top. I left part of the top bare for Anya.

Dark chocolate tea bread

AP flour, 315g
Cake flour, 60g
Dutch-process cocoa powder, 60g
1 t baking powder
1 t baking soda
1/2 t salt
5 T butter, RT
4 oz cream cheese
250 g sugar
2 eggs
1.25 c buttermilk
1.5 t vanilla
Hazelnuts, 105 g, toasted and skins removed
Raw sugar as needed.

Grease a 9×5 pan.

Sift the first 6 ingredients. In a stand mixer, mix butter and cream cheese until fluffy, then add sugar and combine. Add eggs one at a time, mixing well.

Add flour mix and buttermilk/vanilla, alternating in several additions. Fold in hazelnuts, then place into pan, sprinkling top with raw sugar.

Bake at 350 degrees for about 70 minutes, until top is firm and tester is clear.

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