Fast and Black chocolate loaf cake

Name: Fast and Black chocolate loaf cake
Ingredients: 200 g chocolate; 4 eggs; 10 g baking powder

Dessert - Fast and Black chocolate loaf cake by Eftimia G. - Recipia

Fast and Black chocolate loaf cake is baked with melted chocolate and beaten eggs, without flour; baking powder helps it rise. It’s a flourless chocolate loaf cake with an airy crumb and a flavor shaped by the chocolate bar you choose. I use a plain bar, with no filling, so it melts without leaving hard bits in the batter. Prep: 10 minutes. Cook: 35 minutes. Rest: 45 minutes. Total time: 90 minutes. Serves: 6. About 230 kcal and 6 g protein per serving.

Ingredients

200 g chocolate
4 eggs
10 g baking powder

Preparation

1. Melt the chocolate in a double boiler, stirring, for about 5 minutes, until smooth. Let it cool a little. 2. Beat the eggs at the mixer’s highest speed for 7 minutes, until they increase in volume. Add the baking powder, then gradually pour in the chocolate and mix for about 2 more minutes. 3. Line a loaf pan of about 25 × 11 cm with baking paper. Pour the batter into the pan. 4. Bake in an oven preheated to 180°C for 30 minutes, until the middle is set. 5. Let the loaf cake cool completely, for about 45 minutes, then slice it.

Notes

Keep covered in the fridge for up to 3 days; take it out a little before serving so it isn’t very cold. A slice goes well with black coffee, and plain it has the most straightforward chocolate flavor. You can leave it without any topping or add your favorite topping; it contains eggs, and the chocolate may contain milk, depending on the variety. Plain dark chocolate, with no filling, gives a more pronounced cocoa flavor. A loaf pan of about 25 × 11 cm keeps the batter fairly tall; in a wide pan, it bakes thinner. Eggs brought to room temperature beat up more easily than eggs straight from the fridge. The chocolate should be just lukewarm when you pour it in, because if it’s too hot it can deflate the egg foam. The middle can seem soft while warm, but it sets as it cools. The texture is airier than a brownie and denser than a regular cake.