Preheat oven to 180 degrees fan forced, and place rack into middle of the oven

Grease and line a medium loaf tin ensuring that the baking paper extends beyond the ends to help remove the loaf from the tin – you don’t want to upturn the tin when the loaf is baked otherwise you will lose the Demerera sugar as the topping (I used a medium bread tin with a base measurement of 22cm x 9cm)

Place a small bowl onto the lid of the TM bowl and weigh in 40g of chocolate callets or chopped chocolate, put aside

Place flour, sugar, baking powder, salt and basil leaves into TM bowl and mix 10 seconds / speed 4, put aside

Add eggs, olive oil, milk and yoghurt to TM bowl and mix 10 seconds / speed 4

Add chocolate to TM bowl along with the dry mix and knead / 20 seconds, scrape around bowl and repeat knead / 5 seconds

Pour batter into lined tin

Sprinkle over the extra chocolate and use a knife to lightly swirl the chocolate into the top of the loaf

Sprinkle over the Demerara sugar

Bake for 55 minutes, or until a skewer inserted into the centre comes out clean and the top is a nice golden colour (there may be some melted chocolate on your skewer but you are looking for the actual batter to be cooked … it takes exactly 55 minutes in my oven)

Allow to rest for 15 minutes in tin before removing to a cooling rack to cool