Marbled Chocolate Tea Bread

• 1/2 lb unsalted butter
• 1/2 lb caster sugar or 1/2 lb superfine sugar
• 4 eggs, beaten
• 1/2 lb self raising flour
• 1 large orange, zest only
• 1 -2 drop orange extract (optional)
• 3 ounces chocolate
• 1 tablespoon cocoa powder

1. Grease an 8" by 4" loaf tin and line the base and sides with greaseproof paper.
2. Cream the butter and sugar together until pale and fluffy, then gradually add the eggs, beating well after each addition.
3. Fold in the flour.
4. Transfer half the mixture to another bowl and beat in the orange zest, juice and orange extract, if using.
5. Break the chocolate into pieces, put into a small bowl and place over a pan of simmering water; stir until the chocolate melts.
6. Stir into the remaining cake mixture with the cocoa powder.
7. Put alternate spoonfuls of the two mixtures into the prepared tin, and use a knife to swirl through the mixture to make a marbled effect, then level the surface.
8. Bake at 350u0b0F for about 11/4- 11/2 hours, until well risen and firm to the touch.
9. Turn out onto a wire rack to cool.
10. Serve cut into slices.

unsalted butter, caster sugar, eggs, flour, orange, orange, chocolate, cocoa powder

Taken from www.food.com/recipe/marbled-chocolate-tea-bread-27158 (may not work)