Juicy Chocolate Cake for Loaf Pan
The juicy chocolate cake for the loaf pan gets a crunchy dark‑bittersweet glaze and becomes indescribably delicious and aromatic!
Ingredients
- 200 g dark chocolate (70%)
- 200 g soft butter
- 150 g powdered sugar
- 8 eggs
- 100 g sugar
- 150 g flour
- 50 g finely ground almonds
- 150 g dark chocolate (70%)
- butter (for the pan)
Instructions
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1.
Grease the loaf pan and dust it with almonds. Tap out excess almonds and catch them in a bowl. Preheat oven to 160°C fan.
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2.
For the batter, chop the chocolate. Melt 150 g over a double boiler and let cool. Cream butter with powdered sugar until fluffy. Separate eggs. Gradually fold yolks and melted chocolate into the butter mixture. Beat egg whites with sugar until stiff peaks form, then gently fold into the chocolate blend. Sift flour with remaining almonds and chopped chocolate, then fold in. Pour batter into pan and bake for about 1 hour. Remove, let cool briefly, then turn out onto a plate. Allow to cool completely.
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3.
For the glaze, chop chocolate, melt over double boiler, cool again, then pour over cake.
