Recipe courtesy of Molly Yeh
Dark Chocolate Marzipan Scone Loaf
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- Level: Easy
- Total: 1 hr 15 min (includes cooling time)
- Active: 25 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 732
- Total Fat
- 49 g
- Saturated Fat
- 24 g
- Carbohydrates
- 64 g
- Dietary Fiber
- 5 g
- Sugar
- 24 g
- Protein
- 11 g
- Cholesterol
- 151 mg
- Sodium
- 380 mg
- Level: Easy
- Total: 1 hr 15 min (includes cooling time)
- Active: 25 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 732
- Total Fat
- 49 g
- Saturated Fat
- 24 g
- Carbohydrates
- 64 g
- Dietary Fiber
- 5 g
- Sugar
- 24 g
- Protein
- 11 g
- Cholesterol
- 151 mg
- Sodium
- 380 mg
Ingredients
Directions
Special equipment:
an 8-by-4-inch loaf pan- Preheat the oven to 400 degrees F. Line an 8-by-4-inch loaf pan with parchment paper, allowing 1-inch wings to hang over the edges on the long sides.
- In a large mixing bowl, toss the marzipan with the powdered sugar to coat. Add the chocolate chips and set aside.
- In a food processor, combine the flour, baking powder, salt and 2 tablespoons of the sugar and pulse to combine. Add the butter cubes and pulse until the butter is the size of peas. Add this to the bowl with the marzipan.
- In a small bowl, whisk together the eggs, buttermilk or cream, and extracts and add to the dry ingredients. Use a wooden spoon or spatula to stir until just combined.
- Pour the mixture into the prepared loaf pan and spread it out evenly. Sprinkle the top with remaining teaspoon of sugar and bake until golden brown on top and a toothpick inserted into the center comes out clean, about 40 minutes.
- Cool in the pan on a rack for 10 minutes. Using the parchment wings, remove to the rack to cool completely. Cut with a serrated knife and serve with jam.
