Chocolate brot doesn't exactly roll off the tongue, but that's pretty much what this is. Feel free to add almonds if you're not allergic.
You Will Need:
1 1/4 cups AP flour
1/4 teaspoon salt
1 teaspoon baking powder
4 large eggs
1 cup granulated sugar
3 tablespoons corn oil (or any other oil)
1 teaspoon vanilla extract
1 tablespoon cinnamon (or less to taste)
3 ounces semi-sweet chocolate, finely chopped
Sift together dry ingredients. Preheat oven to 350 degrees F. Grease two, nine inch bread loaf pans. Beat eggs until thick. Slowly add the sugar a tablespoon at a time until light coloured and thick. Stir in oil and vanilla. Add the flour slowly, mixing well. Fold in chocolate.
You'll be layering at this point. Spoon enough to barely cover the bottom of the pans with batter. Sprinkle with some of the cinnamon. Repeat until all is gone. The finished loaves are only a few inches high.
Bake 35 minutes or until loaves test done. Cool ten minutes in pan on a rack. Remove to rack. Cool 20 minutes longer. Meanwhile, preheat oven to 400 degrees F. Carefully slice 1/2 inch thick slices of loaves and lay on baking sheets. A bread knife works pretty well for this. If they crumble badly, let cool longer.
Bake 5 minutes, then turn slices and bake 5 minutes longer on other side (longer if needed) until they look lightly toasted. Cool on racks. They will crisp as they cool. Store in an air-proof container (I have mine in a tin).
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