Ottolenghi's Sticky Chocolate Loaf

Name: Ottolenghi's Sticky Chocolate Loaf
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 6
Cuisine: american
Ingredients: 1 1/4 cups pitted prunes; 1/3 cup Armagnac or cognac; 1 cup all-purpose flour; 2 tbsp unsweetened cocoa powder; 1/2 tsp baking powder; 1/2 tsp baking soda; 1/8 tsp salt; 1/4 cup buttermilk or plain yogurt; 1/4 cup sunflower oil; 1 free-range egg; 2 tbsp granulated sugar; 1/4 cup light brown sugar; 2 tbsp molasses; 1 cup dark chocolate, chopped; 1/4 cup water; 1/3 cup granulated sugar; 2 tbsp Armagnac or cognac

Prep Time30 min
Total Time1 h 20 min
Makes6 Servings

*PLUS 1 hour cooling time

By Chatelaine

Comforting, sticky and delicious, this chocolate loaf is right up there with perfect-for-comfort desserts like sticky toffee pudding and crumbly apple crisp.

Ingredients

1 1/4 cups pitted prunes
1/3 cup Armagnac or cognac
1 cup all-purpose flour
2 tbsp unsweetened cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
1/4 cup buttermilk or plain yogurt
1/4 cup sunflower oil
1 free-range egg
2 tbsp granulated sugar
1/4 cup light brown sugar
2 tbsp molasses
1 cup dark chocolate, chopped

SYRUP

1/4 cup water
1/3 cup granulated sugar
2 tbsp Armagnac or cognac

Instructions

PREHEAT oven to 325F. Butter or oil an 8 × 8-in. baking dish. Line bottom and sides of dish with overhanging parchment.
HEAT 1/2 cup prunes with 1/3 cup Armagnac in a small saucepan over medium until warm, 2 to 3 min. Remove from heat.
SIFT flour with cocoa powder, baking powder, baking soda and salt in a medium bowl.
WHIRL remaining 3/4 cup prunes with buttermilk and oil in a food processor until it turns into a light and shiny paste. Scrape into a large bowl. Whisk in egg, sugars and molasses. Fold in flour mixture until no streaks remain. Fold in chopped chocolate. Scrape mixture into prepared dish. Smooth top. Cut each soaked prune in half and use fingers to press pieces below the surface of the batter. Reserve remaining liquid.
BAKE in centre of oven until a skewer inserted into the centre of cake comes out clean, 45 to 50 min.
COMBINE water with 1/3 cup sugar in a small saucepan over medium. Stir until sugar has dissolved, 2 to 3 min. Cool for 10 min, then stir in 2 tbsp Armagnac and remaining liquid from prunes.
REMOVE cake from oven. Poke several holes in cake with a skewer. Pour syrup evenly over cake. Let cool completely on a rack, 1 hour.

Nutrition (per serving)

Calories 554, Protein 7g, Carbohydrates 83g, Fat 22g, Fibre 6g, Sodium 211mg.
Excellent source of Iron.

Our Favourite Recipes From Ottolenghi And More Celebrity Chefs

Excerpted from Ottolenghi.

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Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.

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