One of America's finest chefs and restauranteurs, Michel Richard was trained early on in France as a pastry maker. His training paid off handsomely. Today, he owns restaurants nationwide, including Citrus in Los Angeles and Citronelle, with locations in Santa Barbara, Washington, D.C., and other cities.
"My favorite desserts are chocolate, he says. "All my life, I have eaten spice bread a few times a year, but by adding chocolate, I could eat it every day. It is the best."
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground anise seeds
1/4 teaspoon curry powder
pinch of salt
2/3 cup honey
2/3 cup cocoa powder
1/2 cup plus 2 tablespoons orange juice
2 eggs, lightly beaten
Into a medium bowl, sift the flour, baking powder, baking soda, cinnamon, ginger, anise seeds, curry powder and salt.
In a large saucepan, combine the honey, cocoa powder and orange juice. Stir over low heat until well-mixed. Set aside to cool.
Mix the eggs into the chocolate mixture. Gradually incorporate the flour mixture into the chocolate mixture and mix well.
Pour the batter into the prepared pan and bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
Unmold the bread onto a wire rack and allow to cool.
Ease of Preparation: Moderate
Preparation Time: 15 min
Cook Time: 50-60 min
Servings: makes 1 loaf; 16 slices
Recipe By: Food Editors of Prevention Magazine Health Books
From: The Healthy Cook: The Ultimate Illustrated Kitchen Guide to Great Low-Fat Food
Used with permission of Rodale Press