Bishop's Bread

Bishop's Bread The chocolate glaze on this dense tea cake isn't typical in Vienna but is something Branka does for decoration and a little extra flavor. See the recipe for Bishop's Bread »Frieder Blickle

(Bischofsbrot)

The chocolate glaze on this dense tea cake isn't typical in Vienna but is something Branka does for decoration and a little extra flavor.

Bishop's Bread
The chocolate glaze on this dense tea cake isn't typical in Vienna but is something our host did for decoration and a little extra flavor.
Yield: makes One 2" x 7" Loaf

For the Bread

  • 1 tsp. butter, softened
  • 1 cup flour
  • 4 14 oz. semisweet chocolate, coarsely chopped
  • 34 cup plus 2 tbsp. blanched almonds, coarsely chopped
  • 12 cup candied fruit, coarsely chopped
  • 13 cup raisins, coarsely chopped
  • 1 9-gram packet vanilla sugar
  • 18 tsp. ground cinnamon
  • 3 eggs, separated
  • 12 cup plus 1 tsp. granulated sugar

For the Glaze

  • 3 12 oz. semisweet chocolate, chopped
  • 12 cup sugar

Instructions

  1. For the bread: Preheat oven to 300º. Grease a 5-cup loaf pan with butter, then dust with 2 tbsp. of the flour, tapping out excess, and set aside. Put chocolate, almonds, candied fruit, raisins, vanilla sugar, cinnamon, and remaining flour into a large bowl, mix well, and set aside.
  2. Whisk egg yolks and granulated sugar together in a medium bowl until thick and pale yellow, then fold into chocolate-flour mixture and set batter aside. Whisk egg whites in a clean medium bowl until stiff but not dry peaks form. Fold one-third of the egg whites at a time into batter. Pour batter into prepared pan and bake until a toothpick inserted in center comes out clean, about 1 hour and 45 minutes. Tip bread out onto a rack set over a pan and allow to cool completely.
  3. For the glaze: Put chocolate, sugar, and 7 tbsp. water into a small saucepan and bring to a boil over medium heat. Cook, stirring constantly, until smooth and glossy, 15-20 minutes. Allow glaze to cool slightly.
  4. Spread one-third of the glaze over top and sides of bread and set aside to let glaze harden slightly, 20-30 minutes. Repeat process 2 more times with remaining glaze. Set bread aside to let glaze harden, about 2 hours. Bread may be stored in an airtight container for up to 1 week.