If you are a lover of dark chocolate, then this is for you.
This quick and easy-to-make dark chocolate loaf, displays an exceptional deep colour and rich dark chocolate flavour.
Recipe Ingredients:
200g bittersweet chocolate (70% cocoa)
198g salted butter cut into small pieces
190g QUeen Milling Gluten Free All Purpose Flour Blend
200g white sugar
43g dutch-processed cocoa powder (use cocoa processed with alkali (dutch cocoa is processed with alkali)
2 tsp baking powder
1/4 tsp salt
3 large eggs, room temperature
1 cup of boiling water
Directions:
Preheat oven to 350F with rack in middle position.
Oil or mist a 9" x 5" loaf pan with oil or cooking spray, then line with parchment paper, allowing overhang.
Using a double boiler, or use a bowl & saucepan over medium heat, bring approximately an inch of water to a simmer. Place chocolate and butter in large heatproof boiler/bowl on top of saucepan. (Bottom of bowl should not touch bottom of simmering water.)
Stir occasionally until the chocolate and butter are melted. Remove from saucepan and let cool by stirring occasionally until barely warm.
In a medium bowl whisk together QUeen Milling Gluten Free All Purpose Flour Blend, sugar, cocoa, baking powder and salt.
Add eggs to cooled chocolate mixture and whisk until blended. Add the dry ingredients and stir with spatula until moist. Mixture will appear somewhat slightly dry and thick. Stir in half of the boiling water, continue to stir until incorporated and add the remaining boiling water and stir. Batter should be smooth and glossy.
Pour into prepared pan. Bake until the center of the cake rises and a toothpick inserted in center comes out with little crumbs- 55-70 minutes. Crack on top of the loaf is normal and should be seen.
Cool in the pan for approximately 30 minutes.
Lift cake out of pan and let cool to room temperature.