Brought to you by Nestlé Cremora
|180 g||dark chocolate — 70% cocoa|
|150 g||Nestlé caramel treat mint flavoured dairy dessert|
|6||eggs — lightly beaten|
|200 g||cake wheat flour|
|2 tsp||Robertson's baking powder|
|3 tbsp||Nestlé cocoa powder|
|1/2 cup||Nestlé caramel treat mint flavoured dairy dessert — heated, to drizzle|
Preheat the oven to 170ºC and well grease a 25 x 8cm loaf tin and set aside.
Melt the butter and chocolate in a double boiler and leave to cool slightly. Beat in the caramel treat and mint, eggs, flour and baking powder.
Pour into the prepared tin and bake until cooked through, for about 30 – 40 minutes. Invert onto a cooling rack and leave to cool completely before dusting with cocoa powder and drizzle with the caramel treat and a handful of raspberries.