Dense Chocolate Loaf Cake - Nigella Lawson's

Change to: servings US Metric

225	g salt 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

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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.

Nutrition Facts Calculated for 1 serving (134g) Recipe makes 8 servings

Calories 584

Dense Chocolate Loaf Cake by Nigella Lawson

• 1 cup soft unsalted butter
• 1-2/3 cups dark brown sugar (MH5 note: the recipe didn't specify whether to pack the brown sugar tightly or not but I did)
• 2 large eggs, beaten
• 1 teaspoon vanilla extract
• 4 ounces best bittersweet chocolate, melted
• 1-1/3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 cup plus 2 tablespoons boiling water
• 9 x 5-inch loaf pan

Preheat the oven to 375 degrees F, put in a baking sheet in case of sticky drips later, and grease and line the loaf pan. The lining is important as this is a very damp cake: use parchment or one of those loaf-pan shaped paper liners.

Cream the butter and sugar, either with a wooden spoon or with an electric hand-held mixer, then add the eggs and vanilla, beating in well. Next, fold in the melted and now slightly cooled chocolate, taking care to blend well but being careful not to overbeat. You want the ingredients combined: you don't want a light airy mass. Then gently add the flour, to which you've added the baking soda, alternately spoon by spoon, with the boiling water until you have a smooth fairly liquid batter. Pour into the lined loaf pan, and bake for 30 minutes. Turn the oven down to 325 degrees F and continue to cook for another 15 minutes. (MH5 note: all ovens vary, I know mine is most certainly off by 25 degrees so for me this cake took closer to an hour to bake.) The cake will still be a bit squidgy inside, so an inserted cake tester or skewer won't come out completely clean.

Place the loaf pan on a rack, and leave to get completely cold before turning it out. (I often leave it for a day or so: like gingerbread, it improves.) Don't worry if it sinks in the middle: indeed, it will do so because it's such a dense and damp cake

Makes 8-10 slices