I think that this picture says it all- a rich, dense, full of sweet chocolaty flavor- all in one cake. As you can see, this in not a sophisticated cake, it does not have the “clean” look, and even if you try really hard, you wont be able to cut it clean (or even cut whole pieces without crumbling, but maybe I`m just not so good at cutting cakes?) . What you get from this cake is mainly flavor and texture- not necessarily good looks.
This cake is perfect to serve with coffee or tea in the afternoon, or simply if you have a sweets craving (and willing to wait for the next day…).
As much as I liked the cake, I think it was very very sweet (and I love sweetness, but this was too much), I also think that a little bit of salt could really give the cake a kick.
Dense Chocolate Loaf Cake/ Nigella Lawson, How to be a domestic goddess (makes one 23 x 13 x 7cm loaf tin, 8-10 slices)
225 gr. soft unsalted butter
375 gr. dark muscovado sugar
2 large eggs, beaten
1 teaspoon vanilla extract
100 gr. best dark chocolate, melted
200 gr. plain flour
1 teaspoon bicarbonate of soda
250 ml. boiling water
Use one 23 x 13 x 7cm loaf tin
Preheat the oven to 190C/gas mark 5.
Put in a baking sheet in case of sticky drips later, and grease and line the loaf tin. The lining is important as this is a very damp cake: use parchment, Bake-O-Glide or loaf-tin shaped paper case.
Cream the butter and sugar, either with a wooden spoon or with an electric hand-held mixer, then add the eggs and vanilla, beating in well. Next, fold in the melted and now slightly cooled chocolate, taking care to blend well but being careful not to overbeat. You want the ingredients combined: you don’t want a light airy mass. Then gently add the flour, to which you’ve added the bicarb, alternately spoon by spoon, with the boiling water until you have a smooth fairly liquid batter. Pour into the lined loaf pan.
Bake for 30 minutes. Turn the oven down to 170 degrees C./ 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 pan on a rack, and leave to get completely cold before turning it out. (I often leave it for a day or so: like gingerbread, it improves.) Don’t worry if it sinks in the middle: indeed, it will do so because it’s such a dense and damp cake.Naama