Chocolate Bread

It's been a long week.  I feel like that's always the case before holiday weekends - you have to earn it first.  Tensions are running high at work as deadlines approach and we start ramping up to our busy season.  I've been coming home in a daze, schlepping through my workouts (sometimes) and then schlepping through a shower and then schlepping into bed.  WW has been hard and the house is messy and I am terribly uninspired at the moment. It hasn't left me with much time or energy to compose those spazzy, hyperbolic blog posts you all love so much. 

Please accept this humble offering - I give you Chocolate Bread.  Friendsies?

 Chocolate Bread

• 1 cup unsalted butter, softened
• 1 2/3 cups dark brown sugar
• 2 large eggs, beaten
• 1 tsp vanilla
• 4 ounces best bittersweet chocolate, melted
• 1 1/3 cups AP flour
• 1 tsp baking soda
• 1 cup + 2 T boiling water

Preheat oven to 375 degrees.  Put a sheet pan in to catch drips and grease and line a 9x5" loaf pan with parchment.  Parchment is a must! Do not skip!  Cream the butter and sugar, then add the eggs ad vanilla, beating well.  Next, fold in melted and slightly cooled chocolate, taking care to blend but not to overbeat.  Gently add the flour and baking soda, alternating by spoonful with the boiling water, until you have a smooth and liquid batter.  Pour into the lined baking pan and bake for 30 minutes.  Turn the oven down to 325 degrees and continue to cook for 15 more minutes.  The cake will not be completely set, so an inserted tester will not come out clean.  Place the loaf pan on a rack to cool completely (as much as 24 hours) before turning out.  The center will sink while cooling. from Nigella Lawson - How to be a Domestic Goddess

You're welcome.  I hope to be back to my normal effervescent self very soon.