Choco­late pis­ta­chio loaf

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Prep time: 15 mins Bak­ing time: 25 mins

100g but­ter 250g dark choco­late 200g de­mer­ara su­gar 4 eggs 200g plain flour 1 tsp bak­ing pow­der 100g pis­ta­chios, chopped Co­coa, to dust Cape goose­ber­ries, to gar­nish

METHOD

1 Pre­heat oven to 160°C and grease a 1kg loaf tin. Melt but­ter and 200g choco­late in a bain-marie. Leave to cool slightly.

2 Stir in su­gar, beat in eggs, sift in flour, bak­ing pow­der and a pinch of salt and stir through pis­ta­chios.

3 Place in loaf tin and bake for 20-25 mins. Al­low to cool a lit­tle then turn out on to a wire rack to cool com­pletely.

4 To serve, melt re­main­ing choco­late, driz­zle over, dust with co­coa and gar­nish with Cape goose­ber­ries.

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