Create an inspired chocolate loaf that’s sure to please friends and family. Add some dark chocolate for that extra bit of decadence. It’s lovely served with fresh cream, pecans and berries.
Cooking time: 20 mins
Tip: if you can’t get any soured cream you can substitute it for full-fat natural yoghurt.
Preheat the oven to 180Ã‹Å¡C fan assisted/gas mark 6.
Cream together the Lurpak® and sugar until very light and fluffy Ã¢â‚¬â€œ approximately 4 minutes. Then add the eggs and vanilla and beat on a slow speed, gradually increasing until just evenly incorporated.
Whisk together all the dry ingredients in a bowl. Add half to the batter, then the soured cream, following with the remaining dry ingredients (keeping beating to a minimum). Once you have a smooth, even batter, gradually add the coffee. The mixture will be very wet, so beat slowly to incorporate.
Pour the mixture evenly into the prepared tin and level out to the edges. Bake for 45-50 minutes, or until a cocktail stick inserted in the centre comes out clean. Remove from the oven and leave to cool in the tins for 20 minutes before turning out on to a wire rack to cool completely.
Scatter raspberries on top, with chocolate shavings and a dusting of icing sugar.
175g unsalted Lurpak® Baking (room temperature)
410g caster sugar
1 tsp. vanilla extract
315g plain flour, sifted
70g cocoa powder, sifted
80g ground almonds
1 tsp. salt
3/4 tbsp. bicarbonate of soda
285ml soured cream
185ml strong brewed coffee, cooled
Shavings of dark chocolate
Dusting of icing sugar
1 Ãƒâ€” 9Ã¢â‚¬Â loaf tin, greased and lined
LURPAK® is a trade mark of the Danish Dairy Board.