While starting a yeast culture in my kitchen I found I couldn't wait to have fresh baked bread. As an overnight rise this bread takes less time than it's wild cousin and the chocolate is a nice twist.
This is most of what you will need to start. The salt and egg are not pictured.
Warm milk and 1tbsp of sugar Is the perfect environment for our pre-packaged yeasty friends to get to work. Stir and Leave uncovered until milk becomes frothy (15-20 minutes)
Chop up the first group of chocolate preparing for melt down
Add chocolate and butter to a small saucepan
I don't have a shnazzy double boiler but I find my funky 60s cookware always come thru in a pinch.
Stir butter and chocolate occasionally. When all is melted you should have a nice smooth mixture
To our frothy milk add the rest of the sugar, egg, salt, and vanilla extract. Next stir in half of the flour and cocoa mix
Now stir in your butter chocolate mixture...
...Then the rest of your flour. Fold until well combined.
Now we wait... The next time you see the batter it will appear to have doubled in size. Because it has. :-)
Cover loosely with a towel or plastic wrap and let set for at least 2hrs in a warm place The top of the refrigerator is where i proof my cultures. The little guy is day one of my sourdough culture.
Fold your chocolate into the mixture for 30 seconds. Too much folding will breakdown those cool compounds you spent all night making
Transfer to a greased 9 inch pan and let sit loosely covered for another hour
Ten minutes before you are ready to bake preheat your oven to 350 degrees
Bake at 350 degrees for 30-40 minutes or until a toothpick can be removed from the center cleanly.
Remove from pan and let cool. Then you are ready to enjoy. Serve with cream cheese or fresh fruit. It is also moist enough to have all by its lonesome.