Ingredients

• 225g (1 1/2 cups) self-raising flour
• 2 tablespoons plain flour
• 215g (1 cup) caster sugar
• 60g butter, melted, cooled
• 330g (1 1/4 cups) Greek-style yoghurt
• 1 egg
• 1 teaspoon vanilla extract
• 100g (1/3 cup) Nutella, softened
• 80ml (1/3 cup) salted caramel topping
• Lindt Dessert 70% Cocoa chocolate, melted, to serve

Streusel topping

• 100g Lindt Dessert 70% Cocoa chocolate, coarsely chopped
• 90g (2/3 cup) roughly chopped pecans
• 45g (1/4 cup, lightly packed) brown sugar
• 40g (1/4 cup) plain flour
• 35g (1/2 cup) shredded coconut
• 1/4 teaspoons ground cinnamon
• 50g butter, melted, cooled

Method

• Step 1 Preheat oven to 170C/150C fan forced. Line a 22 x 11cm loaf pan with baking paper, allowing the long sides to overhang.
• Step 2 Combine the flours and sugar in a large bowl. Make a well in the centre.
• Step 3 Add the butter, yoghurt, egg and vanilla and stir until combined. Add the softened Nutella and 2 tablespoons caramel sauce, partially folding through to create a swirled effect. Spoon the batter into the prepared pan.
• Step 4 For the streusel topping, place all the ingredients in a bowl and use your hands to combine. Scatter evenly over the batter.
• Step 5 Bake the loaf for 1 hour. Cover the top with foil and bake for a further 30 minutes or until a skewer inserted into the centre comes out clean. Allow to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
• Step 6 Drizzle the remaining 2 tablespoons caramel sauce and extra melted chocolate over the loaf just before serving.