Easy Dark Chocolate Loaf Cake
Did somebody say chocolate? Imagine a moist, soft and fudgy inside piece of a dark chocolate loaf cake. The taste you can't resist and you surely don't want to miss.
Servings: 8
Equipment
- Food processor
Ingredients
- 1 Lindt 85% dark chocolate chopped
- 100 g Unsalted butter melted
- 3 Eggs
- 8 tbsp Maple syrup
- 200 g Gluten free white flour
- 1 tbsp Gluten free baking powder
- 4 tbsp Organic cacao powder
- 1 tsp Vanilla extract
- 1 Pinch of salt
Instructions
- Preheat the oven to 180°C~356°F. Then grease and line a baking tin. I used a rectangular tin.
- Melt the butter and leave it to cool to room temperature. Then add the dark chocolate.
- In a food processor, beat the eggs and the maple syrup. Then add the gluten free flour, baking powder, cacao powder, vanilla and a pinch of salt. Then slowly pour the dark chocolate and the butter mix. Mix well with a spoon until well incorporated.
- Pour the mixture into the prepared tin, scraping every bit out of the bowl with the spatula. Bake for about 40 minutes or until cooked when tested with a skewer. Allow to cool completely. Remove from the baking tin and cut into slices.
- Store in an airtight container for up to 3 days.
- Enjoy!
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