Freezing Quadruple Chocolate Loaf

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It is possible to freeze Nigella's Quadruple Chocolate Loaf Cake (from Feast and on the Nigella website), though it would be best to freeze it without the chocolate shards on top. Bake the cake and douse it with the chocolate syrup then let it cool completely. When the cake is cold remove it from its tin and wrap it in a double layer of clingflim (plastic wrap) and a layer if foil. Freeze the cake for up to 3 months.

To thaw the cake, unwrap it and put it in an airtight container and leave it in a cool place (though not the fridge) overnight. Once the cake has thawed the top should still be a little sticky, allowing the shards of chocolate to stick. If the top has dried out a little then carefully mix a tablespoon of caster (superfine) sugar with a tablespoon of hot water from a just boiled kettle, until the sugar has dissolved. Brush this syrup on the top of the cake before scattering over the chocolate topping.