I love swirls of chocolate threading through any kind of a plain cake. This marbled brioche is fairly straightforward to prepare since you mix everything in the food processor. Marbling the plain and chocolate doughs together requires a little patience, but the reward is a beautiful loaf with an alluringly different flavor achieved by adding grated lemon zest and rum to the dough.
Place the loaf on a cutting board and slice it at the table. If you want to serve something with it, I think orange marmalade or raspberry preserves are the best choices.
On the day it is baked, keep the loaf loosely covered with plastic wrap. Wrap and freeze for longer storage. Defrost, reheat at 350°F (180°C) for 7 to 8 minutes, then cool before serving.
© 2008 Nick Malgieri. All rights reserved.