Double Chocolate Biscotti Bread

Every cafe, coffee shop and tea room I’ve been in serves biscotti. But I wanted MORE. I love cake, and I really love chocolate, soooo…. Why not combine them ALL? This scrumptious salt free creation will leave you buzzing with joy. And for those of you who really REALLY love their beans, try adding a shot of espresso to the batter for an extra jolt.

Yields two loaves.

SODIUM CONTENT: 189.5 mg per loaf


1 c. (2 sticks) unsalted butter, softened
1 2/3 c. sugar
4 eggs
3/4 c. sour cream
1 T. pure vanilla extract
1 t. Featherweight sodium-free baking powder (available at Whole Foods markets and online at
1/2 c. unsweetened cocoa
1 1/2 c. all-purpose flour
1 c. miniature semisweet chocolate chips


Preheat oven to 325 degrees. Grease and flour two 8×4-inch loaf pans; set aside.

In a large mixing bowl, beat butter until fluffy. Add sugar and beat well. Add eggs, one at a time, beating well after each. Stir in sour cream and vanilla. Sift flour, cocoa and baking powder into a clean mixing bowl, then gradually add to wet mixture. Scrape sides of bowl well and continue mixing. Stir in chocolate chips. Divide batter equally between the two prepared pans, smoothing tops with spatula.

Place pans on middle rack in oven and bake 1 hour and 35 minutes, or until toothpick inserted into center comes out clean. Cool in pans 15 minutes before removing to wire rack to cool fully. Wrap in aluminum foil and wait a day before cutting and serving.

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