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Extra Dark Chocolate Loaf

8 servings
Easy
80
Get that 'I didn't even get a slice of my own loaf' cake feeling when everyone tucks in!
Ingredients
Preparation
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Ingredients

For the Cake
115 gUnsalted butter or Margarine (4 oz)
115 gDark Brown Sugar (4 oz)
115 gPitted Prunes (4 oz) chopped
30 gTreacle (2 tbsp)
150 mlMilk (¼ pt) semi skimmed
150 gPlain Flour (5 oz)
25Dr. Oetker Fine Dark Cocoa Powder (x1 sachet/25g or 1 oz)
1Dr. Oetker Bicarbonate of Soda Sachet (1 tsp)
100 gDr. Oetker Extra Dark 70% Chocolate Chunks
1Medium Egg
For the Decoration
25 gDr. Oetker 72% Extra Dark Chocolate (1 oz)
Picture - Dr. Oetker Extra Dark 70% Chocolate Chunks
1

Extra Dark Chocolate Loaf

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.

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.

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.

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.