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Dec 3, 2012 09:54 AM

Ottolenghi Sticky Chocolate Loaf?

Anyone made it? My batter was heavy / dense, and when I split it between two 500g loaf pans, it looked really skimpy, so I combined both in one 500g loaf pan. In the oven now... I'd be interested to hear if anyone else has made it / what the batter was like / what the results were. Thanks.

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  1. I haven't made it, but I am intrigued now. Do report back when it comes out of the oven! Which book is it from?

    1. This is the one with prunes and brandy from Ottolenghi: the Cookbook? I have always been curious about it. I does seem like it would be one of those dense, moist cakes. I'll be curious to hear your results.

      1 Reply
      1. re: Caitlin McGrath

        Yes, that's the one. It's supposed to make two cakes, and if the picture in the book is accurate, they should each rise and break in the middle, like a pound cake. The batter that I made didn't do that. It was heavy right from the start. I think the decision to bake it in one pan was a good one; it ended up about 2" high. I had a slice when it was just barely warm, and didn't like it very much, and then I had another, thinner, slice when it was fully cool, and liked it a little more. It's surprisingly un-chocolatey, given how much chocolate is in there. I'm hoping someone posts who has given it a fair shake - I really didn't. :(