Aunt Eli was a fabulous women, ahead of her time. Living a life of excitement and adventure, breaking the mould of 'housebound' women. She fought in the Danish resistance and was always a great believer in 'you can do anything you want'.
250g unsalted butter
250g caster sugar
4 eggs, lightly beaten
220g plain flour
50g best dark chocolate
2 tsp vanilla essence
2 tbsp cocoa powder
Switch on the oven to 180c/350f or gas mark 4.
Cream the butter and sugar together in an electric mixer until its light and fluffy.
Gradually add the eggs one at a time. We like to crack the eggs in a separate bowl. After adding each egg do mix until fully integrated. Mix in the flour until it forms a soft dough. Add the 2 teaspoons of vanilla essence now.
Line a 800g or 900g bread tin with baking parchment.
Have two bowls ready as you now need to divide the batter into two equal amounts. Pour the mixture into each bowl and in one of them add the finely chopped best dark chocolate and the cocoa powder.
With a clean spoon or a spatula add the chocolate mixture to the lined bread tin. Make sure it reaches all the corners. Now take the plain batter/dough and pour this onto. Using your spoon or spatula dip it into the batter and go right to bottom and et pull it up towards you, this way you create the marble effect. Do this three times, this will get you the fabulous swirls.
Bake in the oven for about an hour, using a clean baking skewer, insert into the middle and if it comes out clean, the cake is ready - if not bake for another 5 to 7 minutes, depending on your oven.
Leave to cool completely in the tin. Serve with fresh cream or on its own with a cup of tea; and take time to reflect on all the women who were in the resistance !
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