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1 oz bittersweet chocolate, chopped
2½ cups all-purpose flour
¾ Tsp. baking powder
½ Tsp. salt
¾ cup butter, at room temperature
1 cup granualted sugar
2 large eggs
1 Tsp. vanilla extract
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Melt the chocolate in a double boiler over low heat, stirring until smooth. Remove from the heat.
Combine the flour, baking powder, & salt.
In a large bowl, cream the butter & sugar. Beat in the eggs. Beat in the vanilla extract. Gradually blend in the dry ingredients.
Transfer ½ the dough to another bowl. Blend the melted chocolate into ½ the dough. Divide each ½ in ½ again & form each piece into a square log 6-9 inch long.
Press ½ of the choclate dough evenly into the bottom of an 8x4 inch loaf pan. Place ½ of the plain dough on top of the chocolate dough & press down. Cover with waxed paper & refrigerate for 30 mins, or until firm.
Place the remaining chocolate on top of the chilled dough, pressing down gently; & place the remaining plain dough on top, pressing down on it. Cover with waxed paper & refrigerate for 8 hrs or overnight.
Preheat 400*. Remove the dough from the loaf pan & cut it into ¼-in thick slices. Place 1-inch apart on ungreased baking sheets.
Bake for 8-10 min, until lightly colored. Transfer to wire racks to cool.
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