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Chocolate streusel loaf

Chocolate streusel loaf

INGREDIENTS

  • 225g (1 1/2 cups) self-raising flour
  • 2 tablespoons plain flour
  • 215g (1 cup) caster sugar
  • 60g butter, melted, cooled
  • 330g (1 1/4 cups) Greek-style yoghurt
  • 1 egg
  • 1 teaspoon vanilla extract
  • 100g (1/3 cup) Nutella, softened
  • 80ml (1/3 cup) salted caramel topping
  • Lindt Dessert 70% Cocoa chocolate, melted, to serve

STREUSEL TOPPING

  • 100g Lindt Dessert 70% Cocoa chocolate, coarsely chopped
  • 90g (2/3 cup) roughly chopped pecans
  • 45g (1/4 cup, lightly packed) brown sugar
  • 40g (1/4 cup) plain flour
  • 35g (1/2 cup) shredded coconut
  • 1/4 teaspoons ground cinnamon
  • 50g butter, melted, cooled

METHOD

  • Step 1
    Preheat oven to 170C/150C fan forced. Line a 22 x 11cm loaf pan with baking paper, allowing the long sides to overhang.
  • Step 2
    Combine the flours and sugar in a large bowl. Make a well in the centre.
  • Step 3
    Add the butter, yoghurt, egg and vanilla and stir until combined. Add the softened Nutella and 2 tablespoons caramel sauce, partially folding through to create a swirled effect. Spoon the batter into the prepared pan.
  • Step 4
    For the streusel topping, place all the ingredients in a bowl and use your hands to combine. Scatter evenly over the batter.
  • Step 5
    Bake the loaf for 1 hour. Cover the top with foil and bake for a further 30 minutes or until a skewer inserted into the centre comes out clean. Allow to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
  • Step 6
    Drizzle the remaining 2 tablespoons caramel sauce and extra melted chocolate over the loaf just before serving.


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