GINGER-CHOCOLATE BREAD

Colleen introduced me to the combination of ginger and chocolate at the Blue Heron, and while I first thought it highly unusual, I’ve grown to love the pairing. She often used the two together in scones or muffins, but I’ve re-created her magic here in loaf form, with a good amount of chocolate and a double dose of ginger: fresh and ground. Swirling chocolate into the batter and then topping the loaf again with it after it has cooled makes for a rich and spicy bite and a beautiful presentation. serves 6 to 8

2 ounces (57 g) bittersweet chocolate, melted and cooled

1½ cups (213 g) all-purpose flour

½ teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

1½ teaspoons ground ginger

8 tablespoons (1 stick; 113 g) unsalted butter, room temperature

1 cup (198 g) sugar

1 tablespoon grated fresh gingerroot

2 large eggs, room temperature

2 tablespoons canola oil

1 teaspoon pure vanilla extract

¼ cup sour cream

½ cup whole milk

2 ounces (57 g) bittersweet chocolate, melted and cooled, for topping

Adjust an oven rack to the lower middle position. Preheat the oven to 350°F. Grease an 8 by 4-inch loaf pan and line with a parchment sling .

Put about 1 inch of water in a medium saucepan and bring it to a gentle boil.

Melt 2 ounces of the chocolate in a heatproof bowl set over the pan of boiling water, being careful not to let the water touch the bottom of the bowl. Stir constantly until just melted and set aside to cool slightly.

In a medium bowl, whisk the flour, baking powder, baking soda, salt, and ground ginger.

In the bowl of a stand mixer fitted with a paddle, beat the butter on medium until smooth. Add the sugar and grated ginger and beat on medium until light and fluffy, 2 to 3 minutes. Add the eggs one at a time, beating on medium after each addition to incorporate and scraping down the sides of the bowl as needed. Add the canola oil and vanilla and mix on low to combine. Add one-third of the flour mixture to the bowl and beat on low to combine. Add the sour cream and beat on low to incorporate. Add half of the remaining flour mixture, and then the milk, beating on low after each addition to incorporate. Add the remaining flour and mix on low until just combined.

Transfer ½ cup of the batter to a medium bowl and add the 2 ounces of melted and cooled chocolate. Stir until completely combined.

Scrape the white batter into the prepared pan. Drop the chocolate batter in circles over the top and, using a table knife, gently swirl it into the batter using a figure-eight motion. Try not to drag the chocolate to the bottom or edges of the pan.

Bake 45 to 60 minutes, until a wooden skewer or toothpick inserted in the center comes out clean.

Transfer the pan to a wire rack and let cool 15 minutes. Using the parchment sling, lift the loaf out of the pan, peel off the paper, and let the bread finish cooling on the wire rack. Top the cooled loaf with the remaining 2 ounces of melted chocolate, smoothing it out with an offset spatula or table knife. Let the chocolate set and harden before slicing.

NOTE: For extra ginger flavor, add ¼ cup chopped crystallized ginger to the white batter and mix to combine.