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This dark chocolate loaf from Chef Vidushi Sharma, co-founder of Truffle & Co, is made to go with a hot cuppa
This luxurious cake is perfect for a tea-time treat. And it’s nice enough to impress your guests at a high tea too! Says Chef Vidushi Sharma, co-founder of Truffle & C0, “There are certain days where all you want to do is curl up in bed all day and lay all your clean-eating plans to rest. This dense and decadent dark chocolate loaf is made for those days! Have it straight out of the oven with a scoop of vanilla bean ice-cream; the warm chocolate callets (like flattened chocolate chips) will still be melty and the toasty walnuts set them off perfectly!”
Dark Chocolate Loaf
Ingredients
120 g dark chocolate (Callebaut 54%)
185 g flour
5 g baking powder
2 g baking soda
1 g salt
200 g unsalted butter
225 g brown sugar
5 ml vanilla essence
2 eggs, lightly beaten
5 g roughly chopped walnuts
20 g dark chocolate callets (flattened chocolate chips - Callebaut 54%)
Method
- Preheat the oven to 180 degrees C and prepare a 9’ loaf tin.
- In a microwave-safe bowl, melt the 120 g dark chocolate, remove and set aside to cool.
- Sift together the flour, baking powder, baking soda and salt. Set aside.
- In a large bowl, beat together the butter and brown sugar until pale and fluffy. Add the vanilla essence and mix again.
- Add the melted chocolate to the butter-brown sugar mixture gradually. Add the beaten eggs and mix well.
- Add the dry ingredients (flour, baking powder, baking soda and salt) and mix to combine.
- Fold in the chopped walnuts and dark chocolate callets.
- Pour into the prepared loaf tin and bake in the preheated oven for about 25 to 30 minutes. The cake has to be dense and moist so a toothpick ideally should not come out clean when inserted into the cake.
- Serve warm, plain or with vanilla bean ice cream!
Also Read: Treat Yourself To A Moist Lemon Cake From Chef Vidushi Sharma
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