Rich chocolate teabread difficulty ** #18

Cuts into 10

Preparing time: 20 minutes

Cooking time: 80 minutes

Ingredients

• 50 g cocoa powder 
• 200 ml boiling water 
• 225 g plain dark chocolate 
• 100 g slightly salted butter 
• 250 g light sugar 
• 2 eggs 
• 175 g plain flour 
• 1/2 teaspoon bicarbonate of soda 
• 1 teaspoon vanilla extract 

For the topping

• 75 g plain dark chocolate, chopped 
• 2 tablespoons golden syrup
• 40 g butter 

1. Put the cocoa powder in a heatproof bowl and whisk in the measurement water
2. Tip in 125 g of the chocolate and leave to cool
3. Stirring frequently to melt the chocolate 
4. Beat together the butter, sugar, eggs, flour bicarbonate of soda and vanilla extract in a bowl until pale and creamy 
5. Stir in the chocolate mixture and remaining diced chocolate 
6. Spoon the mixture into a grease and lined 1.25 kg or 1,5 litre loaf tin and level the surface 
7. Bake in a preheated oven, 160 C (325 F), Gas Mark 3 for about 75 minutes 
8. Loosen the cake at the ends and transfer to a wire rack
9. Peel off the lining paper and leave to cool
10. Make the topping
11. Put all the ingredients in a small saucepan and heat very gently until melted
12. Remove from the heat and leave until the chocolate has melted, stirring frequency 
13. Leave to cool slightly, then spread over the cake.
14. I think, You'll enjoy in this cake! :-)