Chocolate streusel loaf

THIS over-the-top teatime treat is gooey, cakey and crunchy, with a caramel and Nutella swirl.

Ingredients

225g (1 1⁄2 cups) self-raising flour 2 tbs plain flour

215g (1 cup) caster sugar 60g butter, melted, cooled 330g (1 1⁄4 cups) Greek-style yogurt

1 egg

1 tsp vanilla extract

100g (1⁄3 cup) Nutella, softened 80ml (1⁄3 cup) salted caramel topping

Lindt Dessert 70% Cocoa chocolate, melted, to serve

STREUSEL TOPPING:

100g Lindt Dessert 70% Cocoa chocolate, coarsely chopped 90g (2⁄3 cup) roughly chopped pecans 45g (1⁄4 cup, lightly packed) brown sugar 40g (1⁄4 cup) plain flour 35g (1⁄2 cup) shredded coconut 1⁄4 tsp ground cinnamon 50g butter, melted, cooled

Method

Preheat oven to 170C/150C fan forced. Line a 22 x 11cm loaf pan with baking paper, allowing the long sides to overhang.

Combine the flours and sugar in a large bowl. Make a well in the centre.

Add the butter, yogurt, egg and vanilla and stir until combined. Add the softened Nutella and 2 tablespoons caramel sauce, partially folding through to create a swirled effect. Spoon the batter into the prepared pan.

For the streusel topping, place all the ingredients in a bowl and use your hands to combine. Scatter evenly over the batter.

Bake the loaf for 1 hour. Cover the top with foil and bake for a further 30 minutes or until a skewer inserted into the centre comes out clean. Allow to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.

Drizzle the remaining 2 tablespoons caramel sauce and extra melted chocolate over the loaf just before serving.