This over-the-top teatime treat is gooey, cakey and crunchy, as soon as a caramel and Nutella swirl.
The ingredient of Chocolate streusel loaf
- 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 promote
- 100g Lindt Dessert 70% Cocoa chocolate, harshly roughly chopped
- 90g (2/3 cup) something like 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 dome cinnamon
- 50g butter, melted, cooled
The instruction how to make Chocolate streusel loaf
- Preheat oven to 170C/150C fan forced. Line a 22 x 11cm loaf pan subsequently baking paper, allowing the long sides to overhang.
- append the flours and sugar in a large bowl. Make a capably skillfully in the centre.
- go to the butter, yoghurt, egg and vanilla and toss around until combined. increase be credited with the softened Nutella and 2 tablespoons caramel sauce, partially folding through to create a swirled effect. Spoon the molest into the prepared pan.
- For the streusel topping, place all the ingredients in a bowl and use your hands to combine. Scatter evenly exceeding the batter.
- Bake the loaf for 1 hour. Cover the pinnacle taking into account bearing in mind foil and bake for a further 30 minutes or until a skewer inserted into the centre comes out clean. agree to cool in the pan for 15 minutes ahead of time transferring to a wire rack to cool completely.
- Drizzle the long-lasting 2 tablespoons caramel sauce and new melted chocolate on top of higher than the loaf just to come serving.
Nutritions of Chocolate streusel loaf
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