It's a bit like Marmite this one in that you'll either love it or hate it. For me, I can't get enough of the stuff. Once you get past the idea that it's not a sweet cake but more of a savoury bread, your eyes will be opened to the world of savoury chocolate dishes. Best enjoyed toasted with butter, this one makes a great breakfast and if you're not keen on nuts just remove them from the recipe.
15g dried active yeast
400g wholemeal bread flour
25g dark chocolate, roughly chopped
25g brazil nuts or almonds, roughly chopped
40g caster sugar
40g melted butter
40g cocoa powder
Combine the yeast and sugar in a large bowl. Heat the milk so it's just warmer than your finger and stir into the bowl until the yeast and sugar are mixed. Leave untouched somewhere warm for up to 10 minutes until a yeasty froth has formed on the top.
Add the flour, butter, cocoa powder and a pinch of salt to the bowl and start to bring the mixture together with your hand (this is the best bit!) until it forms a smooth dough. Don't panic if the dough is quite wet or sticky as generally "wetter is better" with bread. A couple of minutes kneading will soon put that right.
Cover your dough with a tea towel and leave to prove in a warm place (the airing cupboard is great for this) for 2 hours until it has doubled in size. In the meantime, grease and flour a 12" X 4" loaf tin.
Punch down your dough and knead again, this time adding in your chopped chocolate and nuts until well distributed throughout the dough. Shape it into the loaf tin and leave it to prove for another hour until the dough is starting to rise over the top. Meanwhile, pre-heat your oven to Gas Mark 4, 180 degrees.
When the hour is up, remove the tea towel and bake the bread for around 25-30 minutes. Once cooked the bread should sound hollow if you tap the bottom of the tin.
Make sure you take the bread out of the tin and leave to cool on a rack before you cut it as it will fall apart if it's too warm. The chocolate chunks will melt beautifully when you toast it. Yum.