Black For­est loaf cake

BBC Good Food - - Instant Recipe Finder -

This is a handy dessert to make ahead if you’re ex­pect­ing lots of guests this Christ­mas. It can be frozen, un-iced, just be­fore you serve.

SERVES 12 PREP 25 mins plus cool­ing COOK 1 hr EASY V G un-iced only

175g but­ter, chopped

75g dark choco­late, chopped 300g self-rais­ing flour 375g golden caster sugar 30g co­coa 2 large eggs 60ml milk 240g nat­u­ral yo­gurt 1 jar or tin of pit­ted cher­ries (about 600g), syrup re­served 400ml dou­ble cream

1 Heat the oven to 180C/160C fan/ gas 4. But­ter and line a 1.5kg loaf tin. 2 Melt the but­ter and choco­late to­gether in the mi­crowave un­til smooth. Sieve the flour into a bowl, then stir in the sugar and co­coa. Add the choco­late mix­ture, eggs, milk and 200g yo­gurt and blend un­til smooth.

3 Spoon the mix­ture into the loaf tin and make eight dips in the sur­face. Top each dip with 1 tsp yo­gurt and a cherry. Put the loaf in the oven and bake for 1 hr, or un­til a skewer in­serted into the mid­dle of the cake comes out clean. Cool in the tin for 20 mins, then trans­fer to a wire rack and leave to cool com­pletely.

4 Just be­fore serv­ing, use a bal­loon whisk or elec­tric whisk to beat the cream un­til stiff. Spoon the cream onto the cake in dol­lops, top with the re­main­ing cher­ries and driz­zle over some of the cherry syrup. Serve straight­away. Left­overs will keep for up to three days in the fridge.

PER SERV­ING 589 kcals • fat 34g • sat­u­rates 21g • carbs 62g • sug­ars 43g • fi­bre 2g • pro­tein 7g • salt 0.6g

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