As seasoned bakers know, this timeless recipe is perfect for baking with kids. Serves 6 and preps in under 15 minutes. Ingredients:
– 200g dark chocolate and sugar
– 100g flour
– 120g semi-salted butter
– 4 eggs
– 1 sachet yeast.
Preheat oven to 180°C. Melt chocolate (microwave or bain-marie), then stir in butter. In a bowl, whisk remaining ingredients until smooth, fold in chocolate mixture. Pour into buttered and floured dish. Bake 25 minutes—test with a knife for your preferred tenderness.
Our expert-tested vegan version serves 8. Use a loaf pan with these wholesome ingredients:
– 350g wholegrain flour
– 100g dark chocolate
– 40g cornflour
– 120g rapadura sugar (packed with minerals and vitamins)
– 100g ground hazelnuts
– 80g vegetable butter (sunflower or coconut)
– Few drops vanilla extract
– 1 sachet yeast
– 40cl soy cream
– 80g puffed rice
– 2 tbsp vegetable oil
– Icing sugar for dusting.
Preheat oven to 180°C. Melt chocolate and butter. Mix dry ingredients: cornflour, flour, hazelnuts, sugar, yeast. Add oil, vanilla, cream, and melted chocolate; stir until smooth. Fold in puffed rice. Pour into pan and bake 25 minutes. Dust with icing sugar to serve.
For busy days, this foolproof microwave cake serves 8 in minutes:
– 125g dark chocolate
– 100g sugar
– 100g semi-salted butter
– 3 eggs
– 50g flour
– 2 tbsp heavy cream
– 1/4 sachet yeast.
Melt chocolate in microwave 1 minute, add butter and heat 1 more minute. Whisk other ingredients, incorporate chocolate. Line non-metallic dish with parchment. Microwave on high 5 minutes. Enjoy warm!
