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Chocolate, Date And Nutloaf

Microwaverina's picture
Ingredients
  Water/Null 4 Fluid Ounce (100 Milliliter)
  Stoned dates/Null 3 Ounce, chopped (75 Gram)
  Plain flour/Null 5 Ounce (150 Gram)
  Castor sugar/Null 1 Ounce (25 Gram)
  Salt/Null 1⁄2 Teaspoon (Leveled) (2.5 Milliliter)
  Baking powder/Null 1⁄2 Teaspoon (Leveled) (2.5 Milliliter)
  Soda bicarbonate/Null 1⁄2 Teaspoon (Leveled) (2.5 Milliliter)
  Butter/Margarine 1 Ounce (25 Gram)
  Plain chocolate/Null 3 Ounce (75 Gram)
  Egg/Null 1 , beaten (Null)
  Walnuts/Null 3 Ounce, chopped (75 Gram)
  Milk/Null 2 Fluid Ounce (50 Milliliter)
Directions

1. Grease a 900 g (2 lb) ovenproof glass loaf dish. Place the water and dates in a small ovenproof glass howl, cover with cling film and microwave on HIGH for 5 minutes. Leave to stand, covered.
2. Meanwhile, sift the flour, sugar, salt, baking powder and bicarbonate of soda into a mixing bowl.
3. Place the butter and chocolate in a small ovenproof glass bowl and microwave on LOW for 3-5 minutes or until melted. Add this to the dry ingredients with the dates, egg, walnuts and enough milk to make a very soft dropping consistency. Spoon the mixture into the prepared dish and smooth the top.
4. Shield each end of the dish with a small piece of smooth foil, shiny side in. Cover with cling film and microwave on HIGH for 8-9 minutes, giving the dish a quarter turn three or four times during cooking. Remove the cling film and foil and microwave on HIGH for 1-1 1/2 minutes or until the cake is cooked, when a wooden cocktail stick or skewer inserted in the centre comes out clean.
5. Allow the cake to stand in the dish for 5-10 minutes before carefully turning it out on to a rack to cool.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Microwaving
Dish: 
Cake
Ingredient: 
Date

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