Source
Nigella Lawson
Servings/Yield
--
Course
Dessert
Made with MacGourmet
Design: Luka Cvrk, Solucija.com
Nigella's Dense Chocolate Loaf Cake
Ingredients
- 225 grams soft unsalted butter
- 375 grams Billington's dark muscovado sugar
- 2 large eggs, beaten
- 1 tsp vanilla extract
- 100 grams Divine 85% dark chocolate, melted
- 200 grams plain flour
- 1 tsp bicarbonate of soda
- 250 milliliters boiling water
Method
1. Preheat the oven to 190C/gas5. Grease and line a 23x13x7cm cm (9x5x3in) loaf tin. Cream the butter and sugar. Add the eggs and vanilla, beating in well. |
2. Next fold in the melted and cooled chocolate, taking care to blend well but do not overbeat. |
3. You want the ingredients combined: you don't want a light airy mass. Gently add the flour, to which you've added the bicarb, alternately spoon by spoon, with 250 ml of boiling water until you have a smooth and fairly liquid batter. |
4. Pour into the lined loaf tin and bake for 30 minutes. Turn the oven down to 170C/gas mark 3 and cook for another 15 minutes. The cake will still be a bit squidgy inside, so an inserted cake tester or skewer won't come out completely clean. |
5. Plaace the loaf tin on a rack and leave to get completely cold before turning it out. It improves if left for a day or so before eating. This cake will probably sink in the middle because of its denseness. |