Pour the milk (it must be luke warm) into the bowl of a kitchen mixer or a large bowl. Add the yeast, one Tbs of sugar and leave to rest for 10 minutes somewhere warm until bubbles appear on the surface.
While this is happening, heat the 85 g of chocolate and butter in a bowl suspended over a pot of simmering water. Stir with a spatula to remove any lumps, until mixture is smooth. Set aside to cool slightly.
Add the rest of the sugar, coffee granules, salt, egg and vanilla to the yeast in the bowl and mix well.
Add half of the cocoa and flour to the yeast mixture. Stir, and add half the melted chocolate. Add remaining flour and cocoa. Fold in last of the melted chocolate.
If using the kitchen processor, use the dough hook and beat for 5 minutes on medium speed. Or knead with a silicone spatula. You will end up with a thick, sticky batter.
Cover the bowl with a kitchen towel and leave in a warm place to rise for 2 hours. Grease a 23 cm loaf pan.
Fold the chocolate chips and chopped orange pieces into the batter with a spatula. Pour half the batter into the tin. Lay nuts (if using) evenly over this bottom layer. Add remaining dough over nuts. Cover and leave to rest for an hour, again in a warm place.
Preheat oven to 175°C and bake bread for 35-40 minutes. It's ready when you tap the bread and it emits a hollow sound. Allow to cool in the tin before turning out on a fine mesh wire rack.
Serve warm with creme fraiche or double cream and a few slices of preserved orange.
Reprinted with permission of The Food and the Fabulous. To
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