By Chantal Coady
This is based on the classic pound cake recipe. It is a very simple cake, not too rich and suitable for making on a large scale.
Preheat the oven to 180°C/Gas 4 and butter a large kugelhopf mould (any mould will do, but keep checking as cooking times will vary in other moulds). Melt half the chocolate as described.
Sift together the flour and baking powder. Using