If you’re wondering how to use up those Easter eggs still sitting around, perhaps this can help…
225g soft unsalted butter
375g dark muscovado sugar
2 large eggs, beaten
1 teaspoon vanilla extract
100 grams melted plain chocolate
200g plain flour
1 teaspoon bicarbonate of soda
250ml boiling water
23 x 13 x 7 cm loaf tin
Preheat oven to 190 degrees/ gas mark 5.
Grease and line the loaf tin
Mix the bicarbonate of soda with the flour
Cream the butter and sugar then add the eggs and vanilla extract, beating in well.
Fold in the melted and slightly cooled chocolate, taking care to blend well but not to over beat.
Gently add the flour (and bicarbonate of soda) alternatively, spoon by spoon, with the boiling water until you have a smooth and fairly liquid batter. Pour into the loaf tin and bake for 30 minutes.
Turn the oven down to 170 degrees/ gas mark 3 and continue to cook for another 15 minutes.
The cake will still be a bit squidgy inside so an inserted cake-tester or skewer won’t come out completely clean.
Place the loaf tin on a rack and leave to cool completely before turning out
With thanks to Kavita Favelle for www.divinechocolate.com