Dense & dark chocolate loaf

This cake is mixed and made in a saucepan – how easy is that? It’s best eaten on the same day.

■ Serves 8 ■ Prep 20 mins ■ Cook 45-50 mins uniced

200g butter, plus extra for the tin

100g dark chocolate (use one that’s

70% cocoa solids), broken into chunks 150g natural yogurt

1 tsp vanilla extract

3 eggs

250g self-raising flour

175g dark muscovado sugar

1/ tsp bicarbonate of soda

2

FOR THE TOPPING

100ml double cream

1 tbsp butter

100g dark chocolate, chopped

1 Heat the oven to 190C/170C fan/gas 5. Butter a large loaf tin (about 20cm long, measured from the top edge), then cut a strip of baking paper a few inches longer than the total length of the base and the two shortest sides. Press it into the tin. ( When your cake’s ready, you can use the paper ‘wings’ at either end to help lift it out.)

2 Melt the butter and chocolate in a large saucepan, stirring now and again. Cool for 5 mins, then use a whisk to mix in the yogurt and vanilla, then the eggs and a pinch of salt.

3 Mix the flour, sugar and bicarbonate of soda in a large bowl, squishing any big lumps with your fingers. Stir into the chocolate mix in the saucepan until combined. Pour into the tin, then bake for 45 mins until risen and shiny – don’t worry if the top cracks. Test if it’s ready by poking a skewer into the middle of the cake (see tips). Cool in the tin for 15 mins, then turn out and cool completely on a wire rack.

4 To make the topping, bring the cream to the boil in a small saucepan, then add the butter and half the chocolate. Take off the heat and leave to melt. Stir until smooth and shiny, then spoon over the cake. Sprinkle over the rest of the chopped chocolate.

PER SERVING 645 kcals, fat 43g, saturates 24g, carbs 60g, sugars 32g, fibre 2g, protein 9g, salt 1.1g