Extra Dark Chocolate Loaf

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Get that 'I didn't even get a slice of my own loaf' cake feeling when everyone tucks in!

8 servings

Easy 80 Minutes

Ingredients

Ingredients

For the recipe  Extra Dark Chocolate Loaf

For the Cake:

115 g Unsalted butter or Margarine (4 oz)
115 g Dark Brown Sugar (4 oz)
115 g Pitted Prunes (4 oz) chopped
30 g Treacle (2 tbsp)
150 ml Milk (¼ pt) semi skimmed
150 g Plain Flour (5 oz)
25 Dr. Oetker Fine Dark Cocoa Powder (x1 sachet/25g or 1 oz)
1 Dr. Oetker Bicarbonate of Soda Sachet (1 tsp)
100 g Dr. Oetker Extra Dark 70% Chocolate Chunks
1 Medium Egg

For the Decoration:

25 g Dr. Oetker 72% Extra Dark Chocolate (1 oz)

preparation

Preparation

Extra Dark Chocolate Loaf

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

Nutritional Information for the recipe Extra Dark Chocolate Loaf

Per Serving Per 100 g / ml
Energy 2667 kJ
637 kcal
1432 kJ
342 kcal
Fat 35.85 g 19.27 g
Carbohydrate 46.46 g 24.98 g
Protein 20.70 g 11.13 g

preparation

Preparation

Extra Dark Chocolate Loaf

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

Nutritional Information for the recipe Extra Dark Chocolate Loaf

Per Serving Per 100 g / ml
Energy 2667 kJ
637 kcal
1432 kJ
342 kcal
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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