Step 1: Preheat the oven to 170°C (150°C Fan, Gas Mark 3). Grease and line a 900g (2 lb) loaf tin. Put the butter in a saucepan with the sugar, prunes and treacle and place over a very low heat, stirring occasionally, until melted together. Remove from the heat and stir in the milk. Leave to cool for 10 minutes.
Step 2: Sift the flour, Cocoa Powder and Bicarbonate of Soda into a bowl and make a well in the centre. Add the egg and Chocolate Chunks. Gradually pour in the melted mixture, carefully mixing together to make a smooth, thick batter.
Step 3: Bake in the oven for about 50 minutes until risen and firm to the touch, and a skewer inserted into the centre comes out clean. Cool for 10 minutes then turn on to a wire rack to cool completely – the loaf will sink to a flattish top as it cools. Wrap and store for at least 24 hours before serving to allow the flavour and texture to develop.
Step 4: To decorate, break the Dark Chocolate into pieces and place in a small heatproof bowl over a saucepan of barely simmering water until melted. Remove from the water and scrape into a piping bag fitted with a fine plain nozzle. Pipe zig-zag stripes on top of the cake. Leave for a few minutes to set before slicing to serve.
1 serving = 111g
|Per Serving||Per 100 g / ml|
|Fat||35.85 g||19.27 g|
|Carbohydrate||46.46 g||24.98 g|
|Protein||20.70 g||11.13 g|
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