The most perfect chocolate black loaf
July 28th • Posted in Recipe
Some recipes have been handed down from generations to others, some others you just spot them on the internet on a random day and somehow they become some of your favourites too. This is the actual story behind this black loaf. I spotted it on Pinterest and found something fascinating and attractive about it, so much that I found myself noting down the ingredients on a small piece of paper I had on my desk, and that piece of paper with a few edits from yours truly ended up to follow me around to the kitchen a good amount of times ever since.
If you didn’t know it already, I have quite a thing for chocolate cakes, especially everything that involves gooeyness and moist. And this loaf. AH, this loaf. It’s the most perfect combination of moist and simplicity, with a crunchy top but a delicious full gooey heart. It totally tastes like you’re eating a big cube of chocolate in cake form. Amazing!
Ingredients
- 100g plain flour
- 3 tablespoons cocoa powder
- 70g dark chocolate
- 60ml boiling water
- 180ml seed oil
- 130g raw brown sugar
- 3 medium eggs
- 1 tsp coffee powder
- 1/4 teaspoon baking powder
- A pinch of salt
Instructions
1 :: Mix together the seed oil and raw sugar into a big deep bowl using a wooden spoon.
2 :: In a heat-resistant bowl place the chopped dark chocolate and carefully add the boiling water. Use a teaspoon to stir the chocolate in the water until it's all melted down. Add the cocoa powder and mix well again.
3 :: In a bowl mix the dry ingredients together: flour, salt, baking powder and coffee powder. Give it a nice stir and then take the big bowl where you mixed the sugar and oil together and start adding the dry ingredients a little bit at a time stirring in the meanwhile.
4 :: Add the eggs one at a time and stir nicely until smooth. Lastly add the chocolate and cocoa mixture and give it a nice last stir.
5 :: Place the batter in a loaf tin lined with parchment paper, smooth it down and tap it on the top with a spoon to remove bubbles.
6 :: Bake in preheated oven for 45 minutes at 180°C until a wooden toothpick inserted in the middle of the loaf comes out with still a few wet crumbs on. Then remove from the oven and let it chill for a few minutes before cutting it into chunky slices and serving with a big spoon of ice cream or whipped cream (why not?!) on top.
http://www.miel-cafe.com/2015/07/chocolate-black-loaf-recipe.html
As usual let me know if you try this recipe and how it turns out, and, of course, I’m always on the lookout for new chocolate recipes, so if you have one, please share it in the comments 😉 x
