Bizcocho is a type of cake Spaniards eat for breakfast, at the eleven o'clock coffee break, for the merienda (a snack at six in the afternoon or so), or even for dessert. Though they resemble pound cakes in appearance, bizocochos are much lighter and less sweet. Like magdalenas and so many other Spanish cakes, bizocho is really meant to be dipped in coffee, tea, hot chocolate, or even a sweet wine. If you are unfamiliar with bizcocho, it's best to think of it as a sort of soft biscotti.
Bizcochos come in many different flavors--orange, lemon, coffee, coconut, and so on. This one is chocolate. I got the base recipe from the classic Spanish cook book Manual de Cocina, but I threw in some untraditional chocolate chips.
Here's how to do it:
6 tablespoons of butter (or substitute coconut oil for a coconut-y bizcocho)
3/4 cup sugar
1/2 cup milk
1 and 1/4 cups of flour
1/2 cup cocoa
1 teaspoon of baking powder
1/3 cup of chopped dark chocolate or chocolate chips
Preheat oven to 350.
Mix the butter and the sugar until creamy. Stir in the eggs and the milk. Stir in the cocoa and the baking power. Stir in the flour a little at a time, and finally the chocolate chips.
Rub a loaf pan with butter. Dust it with flour. Pour the batter in.
Bake it at 350 for 35-45 minutes. Insert a toothpick. If it comes out clean, it's done.