Dense Dark Chocolate Loaf Recipes

DENSE CHOCOLATE LOAF CAKE - NIGELLA LAWSON

Dense Chocolate Loaf Cake - Nigella Lawson image

I love this cake. As Nigella says: "the essence of all that is desirable in chocolate - dark intensity isn't toyed with nor upstaged by any culinary elaboration. The plainest of plain loaf cakes - damp, heady, aromatic!" What can I say? Be sure to line the tin well.

Provided by Sherrie-pie

Categories Dessert

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 7

Ingredients

225 g soft unsalted butter
375 g dark muscovado sugar
2 large eggs, beaten
1 teaspoon vanilla extract
100 g best dark chocolate, melted
200 g plain flour
1 teaspoon bicarbonate of soda

Steps:

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.
Next fold in the melted and cooled chocolate, taking care to blend well but do not overbeat.
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.
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.
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.

DENSE & DARK CHOCOLATE LOAF

Dense & dark chocolate loaf image

This cake is mixed and made in a saucepan - how easy is that! It's best eaten on the same day, or within two

Provided by Jane Hornby

Categories Afternoon tea, Treat

Time 1h10m

Number Of Ingredients 11

Ingredients

200g butter , plus extra for greasing
100g dark chocolate (use one that's 70% cocoa solids), broken into chunks
150g pot natural yogurt
1 tsp vanilla extract
3 large eggs
250g self-raising flour
175g dark muscovado sugar
½ tsp bicarbonate of soda
100ml double cream
1 tbsp butter
100g dark chocolate , chopped

Steps:

Heat oven to 190C/fan 170C/gas 5 and make sure there's a shelf ready in the middle of the oven. Butter a large loaf tin (about 20cm long, measured from the top edge), then cut a strip of baking paper a few inches longer than the total length of the base and the two shortest sides. Press it into the tin. (When your cake's ready, you can use the paper 'wings' at either end to help lift it out.)
Put the butter and chocolate in a large saucepan and heat very gently until melted, stirring now and again. Cool for 5 mins, then use a whisk to mix in the yogurt and vanilla, then the eggs and a pinch of salt.
Mix the flour, sugar and bicarbonate of soda in a large bowl, squishing any big lumps of sugar with your fingers, then stir into the chocolate mix in the saucepan until even. Pour or spoon into the tin, then bake for 45 mins until risen and shiny (and probably with a nice crack along the length). Test if it's ready by poking a skewer into the middle of the cake (see tip, below). Cool in the tin for 15 mins, then turn out and cool completely on a wire rack.
Put the cream into a small saucepan, bring to the boil, then add the butter and half the chopped chocolate. Take off the heat and leave to melt. Stir until smooth and shiny, then spoon over the cake. Scatter with the rest of the chopped chocolate and serve.

Nutrition Facts : Calories 645 calories, Fat 43 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 32 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 1.05 milligram of sodium

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