The buttered, sugared, and laminated Breton pastry, now in your favorite shade of cocoa. Little can be improved upon the kouign amann, but here, the deep chocolate flavor layered within the caramelized crunch surpasses all expectations.
It never gets old to marble chocolate and plain batters into a pound cake. For a modern update, however, we use black cocoa for the chocolate batter, which gives it a dark richness, and white chocolate in the “plain” batter to offset the bitter cocoa with sweetness. In this recipe by Ben Mims, we scoop both batters alternately into the Bundt pan using a spring- loaded ice cream scoop to create the marbled design without swirling the batters together, but feel free to pour both batters into the pan and swirl the batter with a table knife if you like.
You know the rich, molten brownies that never leave a clean tester? These are those. Decadent but not too sweet, our black cocoa bars are for the adult chocoholics looking for a bittersweet fix.
Unlike regular cocoa, black cocoa is void of any acidity, so it’s able to deliver a deep cocoa punch without overpowering the banana flavor. This indulgent black cocoa banana bread is brimming with chocolate chips and smooth chunks of mashed banana.