Double chocolate and pistachio loaves - recipe

Double chocolate and pistachio loaves

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  1. 1

    Pre heat the oven to 180°C (fan oven 160°C, gas mark 4).

  2. 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. 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. 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. 5

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

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