Friday, 29 March 2013

Chocolate Easter Loaf

This particular recipe was adapted from a Mowielicious recipe which was in turn adapted from a Nigel Slater dish. Be warned, you'll require several bowls and probably a spare pair of hands to assist with the various tasks. They can also help with the washing up! 

Ingredients

For the loaf

200g dark chocolate (64%)
4 tbsp hot espresso
200g butter, cubed
135g plain flour
1 heaped tsp baking powder
3 tbsp cocoa powder
5 eggs, separated
200g caster sugar
250g cooked and peeled beetroot, pureed

For the chocolate butter cream

150g icing sugar
75g butter, softened
25g cocoa powder
50ml double cream

For the chocolate icing

100g dark chocolate (64%)
2 tbsp golden syrup
100 ml double cream

Method

Heat the oven to 160C/Fan/Gas 4. Grease and line two cake tins with baking paper. I used two 3 lb loaf tins - alternatively you can use two 20cm round cake tins. Melt the chocolate in a bowl over hot water, ensuring the bottom of the bowl doesn't touch the water. Pour the espresso into the melted chocolate, stir, then add the cubes of butter and continue stirring until melted. Remove from the heat and allow to cool slightly.





Sift the flour with baking powder and cocoa. In another bowl, whisk the egg yolks until frothy. In another bowl, whisk the egg whites until stiff peaks form, then add the sugar and fold into the egg whites. Pour the egg yolks and beetroot into the chocolate mixture and carefully fold in. Add the egg white mixture and fold in. Add the flour mixture and fold until just incorporated. Pour into the prepared cake tins, level and bake for 30 minutes or until a skewer inserted in the cake comes out clean. Remove from the oven and allow to cool.




For the butter-cream, sift the cocoa with the icing sugar and mix with the butter until crumbly. Add the double cream and mix until incorporated. Smooth this onto the top of one cake and cover with the other cake. 

For the icing, heat the chocolate with the cream and syrup over a low heat, stirring continuously until thick and glossy. Pour over the cake, decorate as desired and serve.




I used dark chocolate truffles and white chocolate bunnies for the Easter season.

Bunnies and Truffles Optional


The cake is light and moist and trust me, you will only need a small piece!