Muscovado Chocolate Loaf

Muscovado Chocolate Loaf


Shopping List:

200 gr butter, unsalted
100 gr dark chocolate at least 70% cocoa solids
           broken into pieces
150 gr natural yoghurt
1 teaspoon vanilla extract
3 large eggs, free range
250 gr self-raising flour
175 gr dark muscovado sugar (dark brown)
1/2 teaspoon bicarbonate of soda


For the topping:

100 ml double cream
1 tablespoon butter
100 gr dark chocolate, chopped into pretty pieces


Preheat your oven to 190C. Grease or spray and line your loaf tin and use the parchment / paper tab strategy. Leave the paper hanging over the tin.

Put the butter and the chocolate in your large saucepan and heat very gently until it has melted, but stir it now and again. Let it cool for about 5 minutes and then you can whisk in the yoghurt and the vanilla. Add the eggs and a pinch of salt.

Then you mix the flour, sugar and the bicarbonate of soda  in your large bowl, making sure that the dark muscovado sugar has no lumps. Stir this mixture into the chocolate mix in your saucepan. Pour into your preprared tin and bake this in your preheated oven for about 45 minutes or until your cake skewer comes out clean. It is going to look huge, but that is the idea.
 Let the cake cool in the tin for about 15 minutes. Then turn it out and let it cool completely on your wire rack.

When your cake is completely cool you can start with the topping: Put the cream into your small suacepan and bring to the boil. Then add the butter and half of the choped up chocolate. Take the pan off the heat and leave everything to melt. Stir until glossy and spoon over the cake.
Then you can sprinkle the rest of the chocolate over the cake.



                                                                "Enjoy"