The gluten-free chocolate loaf cake is a soft and fragrant cake, perfect for breakfast or in in every moment of the day. This gluten-free loaf cake is a dessert you can eat after a meal too, due to its fudgy and slightly moist texture, similar to that of brownies. It will be the perfect match with a cup of coffee, especially if you garnish its surface with a handful of ground hazelnuts and chopped dark chocolate.
The special dough (prepared without butter) is a key feature of the gluten-free chocolate cake: in fact it is thick enough to be garnish on the surface with hazelnuts and chocolate when is still raw without them falling on the bottom. If you love the aromatic taste of hazelnuts paired with extra dark chocolate, the gluten-free chocolate loaf cake will win you over from the first taste!
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Video recipe of the day
- DifficultyVery easy
- CostVery cheap
- Preparation time15 Minutes
- Cooking time45 Minutes
- Serving8 servings
- Cooking methodOven
ngredients for a gluten-free chocolate loaf cake 10×4 inch
For a perfect gluten-free chocolate loaf cake I recommend using very finely ground rice flour.
For the chocolate loaf cake dough
For the garnish
How to make the gluten-free chocolate loaf cake
To prepare the gluten-free chocolate loaf cake, start by putting 1/3 cup of roasted hazelnuts in a mixer with 1 tablespoon of sugar taken from the whole. Sugar will help you to chop the hazelnuts by absorbing the oil they could leak. The oil could make this step difficult.
Chop it all finely, giving little and short pulses to the mixer, in order to prevent overheating engine. You have to get a very fine mixture. Keep it aside.
Chop 3/4 cup of dark chocolate with a mixer or a knife. Then, let it melt in the microwave for 20 seconds at full power, stir it and then put it back in the microwave. Repeat the process 3 or 4 times, until it is completely melted.
Shell the eggs in a bowl and whisk them with electric whips for about 5 minutes, until they get swollen and frothy.
Add the oil continuing to whisk with the whips. After mixing the oil, add the melted chocolate too and mix the dough again. Then add the flour together with cocoa and baking powder.
Keep stirring the mixture with the whisks, then add the water too. Finally add the chopped hazelnuts. Continue stirring the mixture with the whisks, until all the ingredients are perfectly incorporated, obtaining a smooth and homogeneous mixture.
Line a 4×10-inch loaf pan with baking paper. Pour the dough in the pan, spreading it with a spatula.
Put 1/2 cup of chopped chocolate and 1/3 cup of roasted hazelnuts in the mixer. Run the mixer for a few seconds, no more than 2 or 3 times, to coarsely grind the ingredients.
If you prefer you can also grind both chocolate and hazelnuts with a knife. Distribute the mix of chocolate and hazelnuts evenly over the surface of the cake.
Bake the gluten-free chocolate loaf cake in a pre-heated static oven to 356° F (180° C) for 45-50 minutes. When the loaf cake is well cooked inside, take it out from the oven and let it cool down completely before remove it from the pan.
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How to keep soft the gluten-free chocolate loaf cake
You can keep the gluten-free chocolate loaf cake at room temperature for 3 days; I recommend to store it in a cake container to prevent it from drying out.
Tips and variation
A tablespoon of rum can be added to the loaf cake’s mixture. Rum goes well with the chocolate taste.
You can use any kind of dried fruit instead of hazelnuts, for example walnuts, pecans or almonds. Instead of chopping the dried fruit, you can replace it with equal weight of the corresponding flour.
Tired of chopping the chocolate? You can use chocolate chips instead of chopped dark chocolate to garnish the gluten-free chocolate loaf cake!
Translation by Giacomo Meucci