This light and sweet Italian bread is usually served with Mascarpone as a dessert or snack. The dark chocolate bits in the loaf give character and consistency to this “naughty” bread.
- Spred a 15 cm diameter baking dish with butter. Sift the flour, cocoa butter and salt in a big bowl. Add the sugar, mix and make a hole in the centre.
- Mix the yeast with 60 ml of warm water, then add the remaining water and pour the mix in the hole. Mix the dough.
- Work the dough with the softened butter on a floury board until smooth and elastic. Put the dough in a oiled bowl and cover with oiled cling film. Let it prove for 1 hour in a warm place.
- Turn the dough upside down on a floury board and work it with the crumbled dark chocolate, cover with cling film and let it rest for 5 minutes.
- Give the dough a round shape, put it on the baking dish, cover with oiled cling film and let it prove in a warm place for 45 minutes or until doubled in size, the dough will have to rich the top of the dish.
- Pre-heat the oven at 220 degrees, bake in the oven for 10 minutes then turn the temperature down to 190 degrees and bake for 30 more minutes. Brush the surface with melted butter and let it cool down.