Chocolate Leopard Bread
© Gourmandize
Step 2
Take about 11.5 ounces of the dough, put it in a bowl, and cover with a clean dish towel.
With the remaining dough, add 1 level tablespoon of cocoa powder and 2 teaspoons milk. Knead until the dough takes on a light chocolate color.
Take about 7 ounces of the dough, put it in a bowl and cover with a clean dish towel.
With the remaining dough, add the 1 1/2 tablespoons of cocoa powder and 2 teaspoons milk. Knead until the dough takes on a dark chocolate color. Cover with a clean dish towel.
Let the balls of dough rise for about 1.5 hours.
More steaming articles
5 Healthy, Ramadan-friendly Recipes
Here's a recipe for layer cake that...
How to Make Sumptuous Summer Squash...
Chef Tips and Tricks
Chocolate Beetroot Cake
Looking for something indulgent? These velvety chocolate beetroot cakes will hit the spot.
INGREDIENTS
- 1.3 cups beetroot
- 2 eggs
- 2 tablespoons oil
- Juice of 1/2 lemon
- 4/5 cup flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- Melted dark chocolate
METHOD
- Preheat the oven to 350° F.
- Put the beetroot, eggs, oil and lemon juice in a food processor, and blend until smooth.
- In a bowl, whisk together the flour and sugar.
- Add the blended beetroot mixture, and mix until smooth.
- Add the baking powder and mix until fully incorporated.
- Pour the batter into silicone cake moulds.
- Bake for 30 minutes, or until you a pick comes out clean.
- Top with melted dark chocolate, and enjoy!