Tuesday, February 19, 2008

Chocolate Hazelnut Loaf

Ingredients: (serves 8)
1 1/2 cups plain flour
1/4 cup cocoa powder
2 teaspoons baking powder
1 teaspoon bicarbonate of soda
3/4 cup caster sugar
3 eggs, lightly beaten
3/4 cup light olive oil
1/2 cup milk
1 cup raisins
1/2 cup roasted hazelnuts, roughly chopped

7 oz dark chocolate, finely chopped
1/3 cup thickened cream

Preheat oven to 350 F. Grease a 3 inch deep, loaf pan and line base and sides with baking paper, allowing a 1/4 inch overhang at both long ends.
Place flour, cocoa, baking powder, bicarbonate of soda and sugar in a food processor. Process for 30 seconds or until well combined. Add egg, oil and milk. Process until smooth. Transfer to a large bowl. Stir in raisins and hazelnuts.
Pour mixture into pan. Bake cake for 50 to 60 minutes or until a skewer inserted into the centre comes out clean. Stand for 10 minutes before lifting onto a wire rack to cool.
Make icing Place chocolate in a heatproof bowl. Heat cream in a small saucepan over medium heat until hot (do not boil). Pour over chocolate and stir until smooth and well combined. Stand for 30 minutes or until a spreadable consistency.

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