Classic bishop’s bread is a Christmas fruit bread. But I am not the biggest fan of the classic version with candied fruits, so I used chocolate chunks instead.
If you want a nicely dense and chocolatey cake with your afternoon coffee, do not hesitate and try this recipe!
The chocolate ganache on top is optional, the cake is very nice and rich even without it, thanks to the chocolate chunks inside.
Ingredients for 1 loaf
- 110 g butter
- 4 eggs
- 100 g powder sugar
- 1/2 pack baking powder (about 1 and 1/4 teaspoon)
- 150 g plain flour
- chocolate chunks
- 25 g butter
- 80 ml whipping cream
- 100 g chocolate (I used dark – 70%)
Make the dough
Preheat oven to 160ºC (320ºF). Grease and flour a baking form.
In a bowl, mix together sugar and egg yolks. Add softened butter and beat for a minute or two until combined and fluffy. In a separate bowl, mix the flour and baking powder. Add the flour to the yolk mixture.
Beat egg whites until stiff peaks form. Gently fold the beaten egg whites into the mixture. Mix in chocolate chunks.
Pour the dough into the baking form and place the form in the oven.
Bake the cake
Bake for about 40 mins. Use a skewer to test if the cake is done. If you insert it in the centre of the cake, it should come out clean (except for melted chocolate). If not, leave the tray in the oven for a few more minutes.
Glaze the cake
Once the cake cools down, prepare the glaze.
You will need two pots. One slightly larger than the other one. Fill the bigger pot with some water and place the smaller pot inside so that it doesn’t touch the water. Place this “double pot” on the stove and put all the ingredients in the smaller pot. As the water in the bigger pot starts boiling, the ingredients in the smaller pot start melting. Keep stirring until well combined.
Pour the glaze over the cake.