Double chocolate and pistachio loaves - recipe

Ingredients

Recipe , Chocolate , White chocolate , Cakes , Pistachio

Please Click here if video is wrong

1

Pre heat the oven to 180°C (fan oven 160°C, gas mark 4).
2
Melt the butter with 50ml hot water in a medium pan until melted. Add the chocolate and stir until melted. Cool for a minute or two then stir in the sugar, sour cream and egg.

For this step you'll need:
- 100g Butter (unsalted)
- 50ml Hot water
- 100g Unrefined light muscovado sugar
- 50ml Sour cream
- 1 Egg(s) (free range)
3
Whisk the flour and cocoa powder into the chocolate mixture until smooth. Stir in most of the chopped white chocolate and pistachio nuts.

For this step you'll need:
- 100g Self-raising white flour
- 25g Cocoa powder
- 65g White chocolate chopped
- 65g Pistachio nuts chopped
4
Divide the mixture between 6 mini loaf tins or muffin moulds and sprinkle the remaining pistachio nuts and chopped chocolate on top.

For this step you'll need:
- 10g White chocolate chopped
- 10g Pistachio nuts chopped
5

Bake for 20-30 minutes until risen and just firm to the touch. Allow to cool.

⇐ Dundee cake

Devil’s food cake ⇒