Mars Bar Loaf Cake

• 4 ounces, weight Butter
• 6 whole (58g Or 2 Oz. Size) Full Sized Mars Bars/Milky Ways, Divided
• 3-5/8 ounces, weight Plain Chocolate (around 50% Cocoa Solids)
• 4 ounces, weight Creme Fraiche
• 3 whole Large Eggs
• 7 ounces, weight Self Raising Flour
• 1 teaspoon Baking Powder
• 1/4 teaspoons Bicarbonate Of Soda (baking Soda)
• 4-1/2 ounces, weight Light Brown Sugar
• 6 tablespoons, 2 teaspoons, 4-5/8 pinches Double (heavy) Cream

1. Preheat the oven to 160u0b0C (320Fu0b0) for a convection or fan oven, or 170u0b0C (340u0b0F) for a conventional oven.
2. Place the butter, 1 1/2 chopped Mars bars and 75g of the chocolate and melt over medium-low heat, stirring regularly. Mash the nougatty bits with a wooden spoon to help them melt but don't worry if they don't melt completely. Once the mixture is smooth (apart from any stubborn bits of nougat), remove the pan from the heat and allow to cool for 10 minutes.
3. While the mixture is cooling, grease and line a 900g/2-pound loaf tin. Cut the baking paper so that it overhangs at both ends (this makes it easier to remove the cake from the tin).
4. Stir the creme fraiche into the chocolate mixture until the mixture is smooth. Beat the eggs in one at a time.
5. Sift in the flour, baking powder, bicarbonate and sugar and stir the mixture until it is smooth and even.
6. Slice 2 of the Mars bars into 10 pieces each. Put1/3 of the batter in the loaf tin, then dot one of the sliced Mars bars evenly over it. Add another third of the batter and put the other sliced Mars bar on top, then cover with the remaining third of the batter and use the wooden spoon to smooth the top.
7. Bake for 45 minutes, then increase the temperature to 170u0b0C (340u0b0F) convection/fan oven or 180u0b0C (360u0b0F) conventional oven and bake for a further 10-20 minutes (so total cooking time is 55-65 minutes). Mine took 60 minutes in a 160u0b0C fan oven increased to 170u0b0C at 45 minutes.
8. Remove from the oven and cool in the tin on a wire rack for 5 minutes, then remove the loaf from the tin and cool completely on the wire rack.
9. In the mean time, make the sauce. Chop up 2 more of the Mars bars. Place the chopped Mars bar and double cream in a saucepan over a medium-low heat. Stir regularly and mash the nougat bits until the mixture is all melted together. Remove from the heat and add the remaining 25g of chocolate, stirring until it is melted. Whisk together with an electric whisk to make sure it's lovely and smooth. Cool for around 5 minutes, then pour and spread over the cooled cake.
10. Chop up the remaining Mars bar and use it to decorate the top. And stick your face in it.

butter, milky, eggs, flour, baking powder, ubc, brown sugar, cream

Taken from tastykitchen.com/recipes/desserts/mars-bar-loaf-cake/ (may not work)