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Method
Make it happen
- 01
Knead flour, yeast, salt, sugar, milk, first butter and eggs 10 minutes, then leave to rise 60–90 minutes. Chill 30 minutes to make dough easier to work.
- 02
Melt chocolate with extra butter; stir in cocoa and brown sugar, cool until spreadable. Roll dough into 30 x 40 cm rectangle and spread chocolate, then sprinkle with raspberries.
- 03
Roll tightly, chill 10 minutes, then slice log lengthwise. Twist halves together cut-side up, place in lined loaf tin and prove 35–45 minutes.
- 04
Bake at 175°C fan for 32–38 minutes until centre is cooked through; tent with foil if browning early. Cool in tin 15 minutes.