- 100g good-quality dark chocolate
- 100g unsalted butter
- 3 eggs
- 2/3 cup caster sugar
- 1 cup self-raising flour
- half a teaspoon vanilla extract
Preheat oven to 180C. Grease and line a 10cm x 20cm loaf pan with baking paper.
Place the chocolate and butter in a heatproof bowl over a saucepan of simmering water (bowl should not touch the water). Stir occasionally until chocolate melts, then set aside to cool slightly.
Place eggs and sugar in the bowl of an electric mixer and beat on medium to high speed until thick and creamy. Sift in flour and beat on low speed until combined. Pour in the chocolate mixture and vanilla and gently fold to combine. Pour the mixture into the tin and bake for 35-40 minutes or until a skewer inserted into the middle of the cake comes out clean. Cool in pan for 10 minutes, then turn onto a wire cake rack to cool.
Serve slices plain or with berries and cream or mascarpone and raspberry jam.
- See also Banana bread and Apple and raspberry bread.
- Make this recipe gluten-free using gluten-free plain flour and one teaspoon of gluten-free baking powder.