Sunday, 20 October 2013

Sunday Afternoon Tea Bakes ~ Raspberry & Dark Chocolate Loaf

I thought it was about time I got my apron out again and did a spot of baking to share with you all today!
 
Today's bake is Raspberry & Dark Chocolate Loaf.  
 
It is a really simple and quick recipe and a good one for a total beginner to baking to give a try.
 
As always the ethos behind my Sunday Afternoon Tea Bakes is that they are all pretty easy, and can all be made by hand without the use of any fancy electrical equipment, well apart from an oven of course!
 
All I used today was a glass bowl, wooden spoon, spatula, sieve, weighing scales & a loaf tin and good old fashioned 'elbow grease' to mix the cake!
 
OK ladies.......aprons tied, let's go!.............
 
~ Raspberry & Dark Chocolate Loaf ~
 
Pre heat the oven to 180 degrees, and grease & line a 900g loaf tin.
 
A 900g loaf tin will hold 1.5 litres of water if you are unsure what size yours is.
 
~ Ingredients ~
 
125g Softened Butter
175g Caster Sugar
2 Large Eggs
175g Self Raising Flour
4 tbsp Milk
150g Raspberries ~ Fresh or Frozen (Defrosted)
125g Dark Chocolate
 
~ Method ~
 
Beat together the butter & sugar with a wooden spoon until light & fluffy.
 

Add the eggs one at a time, beating well after adding each egg, with the second egg add a small amount of flour just to prevent it curdling.
 

 
Sift in the flour and fold in thoroughly until everything is combined. Next stir in the milk and then very carefully fold in the raspberries, trying not to squash them too much.
 
 
My raspberries did get a tad squished but hey ho, that's the nature of raspberries I'm afraid!
 
Finally spoon the mixture into your prepared loaf tin and using the spatula (or wooden spoon) spread out evenly.
 
 
Bake in the oven for 35-45 minutes or until the loaf is well risen and a skewer inserted into it's centre comes out clean.
 
Mine took 50 minutes to cook properly,  so just keep checking it until you are satisfied it's done.
 
 

Leave to cool off in the tin, DO NOT try and turn out before it is completely cool,  otherwise it will break apart. Once cool turn out onto a wire rack ready for decorating.
 
~ Chocolate Decoration ~
 
While the loaf is cooling, melt the dark chocolate in a heatproof bowl over a pan of simmering water, do not let the water touch the bottom of the bowl.
 
 
Once melted remove from the heat and using a wooden spoon drizzle the melted chocolate over the top of the loaf in whatever pattern pleases you, maybe add a few extra raspberries for decoration & dust with icing sugar.
 
Leave to cool.
 
 
I think this recipe would work equally as well with other soft fruits such as Blueberries.
 
 
All that's left to do now is enjoy with a nice cup of tea!
 
 
I'm hoping you've been inspired to give this a go, especially if you are a novice baker, let me know what you think!
 
Jenny xx 
 
 
 


4 comments:

  1. Replies
    1. It certainly is Sandra, thankyou my lovely xxx

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  2. Raspberry & Chocolate is a lovely combination, your cake looks delicious :)

    ReplyDelete
    Replies
    1. aww thankyou Sarah, my love, it's one of my favourites too :-) xx

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