Dense Chocolate Loaf Cake - Nigella Lawson |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 10 |
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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. 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 |
Directions:
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.
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