This week I made Chocolate Ripple Teabread, taken from a Cadburys chocolate recipe book that I’ve had for years. At the moment I’ve got my eye on one of my signature dishes, a Chocolate Marble Cheesecake – but that’s for another week.
200g milk chocolate, broken into pieces
200g unsalted butter/margarine, softened
1 tsp ground mixed spice
175g caster sugar
2 tsp vanilla essence (as always, I used more)
225g self-raising flour
1/2 (half) tsp baking powder
100g milk chocolate, chopped (to decorate)
1. Prepare a 1kg/2lb loaf tin. Put the chocolate (not the stuff for decoration) in a heatproof bowl, place over a pan of gently simmer water and leave until melted. Stir in 25g of the butter and the spice.
2. Place the remaining butter, the sugar, eggs and vanilla essence in a bowl. Sift the flour and baking powder into the bowl and beat until light and fluffy. Spoon one-quarter of the mixture into the tin. Spread one-third of the chocolate mixture over the cake mixture. Repeat the layering of the cake mixture and chocolate sauce, finishing with a layer of cake mixture [how many times can mixture be used in a sentence?!]. Sprinkle with the chopped chocolate.
3. Bake in a preheated over, 180*C (350*F) for 1 1/4 hours or until risen and a skewer inserted into the centre comes out clean. **I found that, after 45 mins, my cake was well done and starting to burn, I’ve no idea where they got an hour and a quarter from, but when I make this again I’ll probably put it in for 40 mins max.** Leave in the tin for 10 mins and then transfer to a wire rack to cool.