18 January 2011

Chocolate Drizzle Cake

Allegedly, she says, there are times when nothing but chocolate will do. Ever thought so? This moist, rich, dark chocolate loaf is the perfect option for all of you brownie lovers out there. If you are a chocolate purist, you may want to up the cocoa percentage and reduce the amount of sugar a little - that said, I have yet to meet the person who can resist this as is. I'm recording this specially for my friend Claudia who loves this cake. The recipe is loosely adapted from Nigella Lawson's Quadruple Chocolate Loaf Cake in "Feast". Have all your ingredients at room temperature, then it's as easy as pie.

200 g flour
1/2 tsp bicarbonate of soda
25 g cocoa
100 g dark chocolate (70 %), ground 
100 g chocolate shavings (or buttons)
250 g sugar
175 g butter
optional: a hint of vanilla
80 ml crème fraiche
125 ml boiling water

1 tsp cocoa
125 ml water
100 g sugar
25 g chocolate (70%)

Preheat oven to 170 C and line a loaf tin with baking paper. In a mixing bowl, combine butter and flour, then add cocoa, vanilla and sugar. Beat in the eggs, then the crème fraiche. Finally, dilute  the batter with boiling water, mix well and add chocolate shavings and ground chocolate. Pour into the loaf tin and bake for about an hour until a cake tester comes out relatively clean. 

Have your syrup ready: boil all ingredients at a high temperature until combined to a sticky liquid. This takes only a few minutes. Remove the cake from the oven but leave in its tin. Pierce the top  generously with a skewer and drizzle the hot syrup over the cake. Leave in the tin until completely cold. Ideally, keep for a day before eating, the flavours will intensify.

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