Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| ½ pounds | Flour |
| ⅔ cup | Milk |
| 1⅔ ounce | Cocoa; (powdered chocolate) |
| 2⅔ ounce | Confectioner's sugar |
| 1⅔ ounce | Raisins |
| 1 ounce | Yeast |
| 4 \N | Eggs; to 5 |
| \N \N | Salt |
| \N \N | Vanilla extract |
| \N \N | Fat |
| \N \N | Breadcrumbs; for baking pan |
Make leaven from 1-⅔ oz flour, yeast and milk. Set aside to rise. Wash the eggs, break them and separate the yolks from the whites. Beat the yolks with sugar, chocolate and vanilla extract. Combine with the leven, sifted flour and knead well. Combine with whipped egg whites and rinsed raisins which have been dredged with flour. Add salt and tranfer to a greased pan sprinkled with breadcrumbs. Smooth out the surface and bake in a moderate oven or around 45 minutes. When done, allow to col slightly. Take cake out of pan and dust with vanilla-flavoured confrectioners' sugar.
>From: PMCiesla@...
From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe Recipe By : (Polish Cookbook)