from my wife’s blog Cocoa + Cotton
This “choccoloaf” was a recipe we’ve been meaning to test out for a while. We found it lurking in an old recipe book of my wife’s grandmother’s, full of a host of bizarre sounding culinary attempts and written down in the scrawliest pencil writing we’ve ever tried to decipher. Having made some sort of sense of it, we made a few adjustments and put it to trial. It’s decadent, moist, and full of wicked chocolatey heaven. This one definitely can’t sneak it’s sly way onto a paleo regime… but then you need a few naughties now and then in life, don’t you?
We even sneaked some of our favourite homemade crunchy ice cream onto a slice for an extra fiendish result. The coldness and flavours of the ice cream will sing against the warmth of the rich chocolate sponge.
WHAT YOU’LL NEED
Equipment: 2 x 1lb loaf tins (you could alternatively use a 2lb loaf tin).
Oven: Pre-heat to 160C/320F.
- 175g butter, room temperature
- 175g caster sugar
- 3 free-range eggs, beaten
- 145g self-raising flour
- 80g ground almonds
- 100ml milk
- 1/2 tsp baking powder
- 4 tbsp cocoa powder
- 180g milk chocolate chunks
- 180g white chocolate chunks
Grab your apron, set out your bowls and scales, and pre-heat your oven to 160C/320F.
Cream together the butter and sugar until you have a fluffy, light mix. I use my artisan Kitchenaid with balloon whisk attachment, but if you just have a traditional bowl and wooden spoon, all you need is a bit more elbow grease for the same outcome. Beat in your eggs, baking powder and cocoa powder. Using the paddle attachment (or metal spoon) fold in your flour and ground almonds, and finally add your milk. You should by now have a nice smooth cake batter.
Now this part’s important – if you’re using metal cake tins, be sure to grease your tins well so that your loaves slide out easily. You don’t want all that chocolatey goodness stuck in there forever! If you’re using silicone ones, lucky you, the batter can go straight in.
Pour the batter into your cake tins, and pop them in the oven. They should take around 35 minutes to cook, but I always set the timer for 30 minutes so I can check how they’re getting on. They should be ready when the top has a gentle sheen and has domed nicely in the middle. I always poke a skewer into their paunch to test how ready they are. For a squidgier result, take them out when the skewer comes away still a bit sticky. For a firmer outcome, leave them in an extra five or ten minutes so the skewer comes out clean.
Pop them onto a wire rack to cool and once cooled down enough, slide them out of their tins ready to serve. You can wait until your choccoloaves are completely cooled, but we find it best served while still a little warm, a good sprinkling of icing sugar on top and a generous portion of raspberries
And a couple more with our homemade crunchy ice cream.