butter and flour a loaf pan
sift flour, salt and baking powder into a medium bowl.
Melt 5 oz chocolate - stir until smooth
In separate bowl beat butter until smooth (with paddle bleander) - add sugar and raise speed - cream until pale and fluffy. Scrape down - mix in eggs 1 at a time. Reduce to low - add in flour - alternate with milk - ending with flour
Pour half of batter into melted chcolate and stir well. Alternating between plain and chocolate batter - drop large spoonfuls into prepared pan. When filled - use table knife to cut through mix with a swirling motion.
Bake 'til tester comes clean - about an hour. Tent with foil if browning to quickly...
Let bread cool slightly - run a thin knife around edges to loosen - let cool on rack.
Melt remaining chocolate.
heat cream in medium saucepan - until just about to simmer. Pour cream over chocolate - stir until smooth. Let stand 10 minutes. Spread ganache atop cooled cake...
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