Ingredients serves 8

210g eggs (4)
290g caster or granulated sugar
Pinch salt
125g crème fraîche or natural yoghurt, room temperature
150g plain (all-purpose) flour, sifted
5g baking powder
50g unsweetened cocoa powder, sifted
85g unsalted butter, melted
100g 50-70% dark chocolate, roughly chopped

Extra butter and flour for the cake pan

Method

Melt the butter and set aside to cool. Whisk together the eggs and sugar until light and fluffy. Whisk in the salt and the crème fraîche or yoghurt. Add the flour, baking powder and cocoa powder, and stir until combined. Stir in the melted butter.

Roughly chop the chocolate and stir into the batter.

Butter and flour the loaf pan. Transfer the batter to the pan. Preheat the oven to 160°C/320°F (fan oven) or 180°C/355°F (conventional oven). Bake for 60 minutes or until a knife inserted comes out clean.

Remove from the oven and leave to cool for 5 minutes. Turn the cake out onto a cooling rack.

Your cake will keep at room temperature for 3-4 days. It can also be frozen for up to a month.