There are some food combinations that just undeniably work: tomato and basil, salmon and dill, goats cheese and figs, lamb and mint, and so it goes on. In my books, chocolate and fruit are one of these matches made in heaven. I’ve been seeing punnets of really plump, dark raspberries in the shops lately and find them utterly irresistible. After a fruitful (seewhatIdidthere) trip to the greengrocers on Sunday morning, I spent Sunday afternoon whipping up some treats for an afternoon tea catch-up with some of my very favourite ladies. Of course there had to be chocolate included in the spread somewhere, and so the chocolate-raspberry loaf was born.
If raspberries aren’t really to your taste (although we may have to have a little falling out if this is the case) or if you can’t get your paws on any, then this recipe would definitely be easy to adapt. Try candied orange peel folded through the sponge mix and orange zest in the icing. Or dried cherries and a splash of Kirsch. Or freeze-dried strawberries in the sponge and strawberry puree whisked through the icing. If the idea of fruit anywhere near your chocolate is an insult, then just leave the offending ingredients out for an unadulterated chocolate hit. A table spoon or two of cocoa powder in the icing might be more up your street. Whatever you decide, the underlying recipe is ridiculously easy – we’re using the “all-in-one” method where all the ingredients are whisked together in one go. No creaming, no risk of egg-curdling, no sifting. Convinced? Ready, set, let’s go!
Ingredients 140g butter, softened 180g plain flour 20g cocoa powder 3 tsp baking powder 200g caster sugar 3 large eggs 6 tbsp milk
3 tbsp freeze-dried raspberries