Chocolate Breakfast Bread with Yogurt and Cherry Jam

Ingredients

• Batter

• 1-1/2 cups all-purpose flour
• 3/4 cup unsweetened natural cocoa
• 3/4 teaspoon baking soda
• 1/3 teaspoon salt
• 1-1/3 cups superfine sugar
• 2 egg yolks, cold
• 3 egg whites, cold
• 3/4 cup milk, cold
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon chocolate extract, optional
• 1-1/2 teaspoons instant espresso powder or coffee powder
• 1 cup dried cherries
• 1/2 cup roughly chopped bittersweet or semisweet chocolate

• Accompaniments

• 1-1/2 cups Bonne Maman Cherry Preserves
• 2-1/2 cups vanilla Greek yogurt
• Grated zest of 1 orange

Instructions

1. Preheat oven to 350 degrees F. Line a large 10 x 4 inch loaf pan with parchment paper. Spray with vegetable spray. Set aside. Place rack on lower third of oven.
2. In a mixer bowl, whisk the flour, cocoa, baking soda, salt and sugar. Add the butter, egg yolks and whites. Beat on medium speed for 30 seconds, then increase speed to high and continue beating another 2 minutes.
3. In small bowl, mix the milk, extracts and espresso until blended. Add into the flour mixture. Beat for 2 more minutes.
4. Scrape the bowl, add dried cherries and chocolate. Stir with a rubber spatula.
5. Spread batter in prepared pan. Bake until tester comes out clean, about 35-45 minutes. Place on rack. Cool 10 minutes. Remove from pan to cool.
6. Heat the cherry preserves in a small non-stick saucepan until almost liquefied. Brush the loaf with the jam.
7. To serve, cut the loaf into 1 inch slices. Suggested individual plating, 1 slice with 1/4 cup yogurt, a spoonful of cherry jam, and a sprinkling of orange zest.

Notes