Ingredients
You will need: 2 lb loaf tin
- 170g softened butter
- 170g golden caster sugar
- 3 eggs beaten
- 140g self-raising flour sieved
- 1/2 tsp baking powder sieved
- 4 tbsp cocoa powder sieved
- 30g ground almonds
- 100ml milk
- 50g plain chocolate chips or chunks
Chocolate Ganache
- 180ml fresh cream
- 150g milk chocolate
- 30g dark chocolate
Method
- To make the ganache, warm the cream in a saucepan.
- Break the milk and dark chocolate into small pieces and add to the cream.
- Keep the saucepan on a medium heat and stir until the chocolate melts completely.
- Remove from the heat and leave to cool, it will thicken as it cools.
- Preheat the oven to 180C, I60C fan, gas 4.
- Grease and line a 2lb loaf tin with baking parchment or a loaf liner.
- Beat the butter and sugar with an electric whisk or kitchen mixer for 3-4 minutes until light and fluffy.
- Beat in the eggs for I minute.
- Next, add the flour, baking powder, cocoa powder, ground almonds and milk and mix until smooth.
- Stir in the chocolate chips, then spoon the mixture into the loaf tin.
- Bake for 40-45 minutes until golden and risen, a skewer poked in the center should come out clean.
- Cool in the tin for 5 minutes, then remove to a wire rack.
- Drizzle the cooled ganache over the top of the level.
- Use a potato peeler to peel shards of chocolate off a square of chocolate and decorate on top of the ganache.
