A recipe from British-born Leonie Birnbaum of Antwerp. Gooey, sticky and very moreish.
Mix the flour, yeast, remaining water, oil and sugar. Knead well, cover with a cloth and leave to stand in a warm place for 1-2 hours until well risen.
Preheat the oven to 180c/350f/gas mark 4.
Grease a baking sheet or line with silicone paper. Mix the cocoa, drinking chocolate, sugar and raisins. Punch down the dough and knead again. Cover with the cocoa mixture and sprinkle with a little oil. Roll up like a Swizz roll (you can bring the ends together to make a ring if you like) and bake for 45 minutes. The bottom of the cake should sound hollow when tapped. Leave to stand for 5 minutes on the baking sheet, then turn onto a wire rack to cool.
Nutritional analysis per serving (7 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
Trending This Week