Chocolate and Hazelnut Loaf

Makes 1 loaf

(14 servings)

Prep time: 25 minutes

Baking time: 50 minutes

180g (375ml) cake flour

5ml baking powder

2ml salt

125ml caramel sugar

125ml ground almonds

2 extra large eggs

190ml milk

125ml canola oil 2

50ml chopped hazelnuts, roasted

300ml good quality dark/white chocolate, chopped into raisin-sized pieces extra chocolate and nuts to decorate the top once baked

2.5ml butter

1 Preheat oven to 180°C. Grease and line a 25cm loaf tin or any tin of choice.

2 In a large bowl stir together flour, baking powder and salt, then stir in the sugar and ground almonds. Make a well in centre and set aside.

3 In a medium bowl, beat eggs with a fork; stir in milk and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in the chopped nuts and chocolate pieces, mix well.

4 Spoon the batter into prepared pan; spread evenly. Bake for 50-55 minutes or until a wooden toothpick inserted near the centre comes out clean.

5 Cool in the pan on a wire rack for 10 minutes. Remove from pan. Cool completely on wire rack. Wrap and store overnight.

6 Before serving, in a small saucepan, combine remaining chocolate pieces and the butter. Heat and stir over low heat until melted and smooth. Drizzle chocolate mixture over loaf. Allow to stand until set.

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