Chelsea

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Chocolate Loaf - Gluten Free

By Chelsea Sugar
Chocolate Loaf - Gluten Free
10 servings
  • 0 reviews

  • Difficulty Easy
  • Prep time 20 mins
  • Cooking time 1 hrs
  • Serves
    10
Ingredients

    Cake
    ¾ cup (185g) butter, softened
    ¾ cup (165g) Chelsea Caster Sugar
    4 extra large eggs, separated
    100g dark chocolate, grated
    ½ cup (75g) ground almonds
    ⅔ cup (170ml) milk
    ¼ cup (40g) cocoa powder
    1 cup (150g) gluten free plain flour
    2 tsp baking powder

    Frosting
    ⅓ cup (85g) butter, softened
    1 cup (150g) Chelsea Icing Sugar, sifted
    ¼ cup (40g) cocoa, sifted
    60g dark chocolate, melted

Method

    Preheat oven to 180ºC conventional (160ºC fan forced). Grease a 6cm deep, 21cm x 10cm loaf pan or tin of similar size and line with baking paper, allowing a 2cm overhang at the sides.

    Cake: Cream butter and Chelsea Caster Sugar with an electric mixer in a medium sized bowl until pale and creamy. Add egg yolks, one at a time, beating well after each addition.

    Using a large metal spoon, fold in grated chocolate, ground almonds and milk. Sift cocoa, flour and baking powder over chocolate mixture. Gently mix to combine.

    In another bowl, beat egg whites until soft peaks form. Gently fold egg whites through chocolate mixture. Spoon into prepared pan. Bake for 1 hour or until a skewer inserted into the centre comes out clean.

    Cool loaf in pan. Lift onto a wire rack to cool completely. Spread loaf with icing once cool.

    Chocolate Icing: Using electric beaters, beat butter and Chelsea Icing Sugar until light and creamy. Add cocoa and chocolate and beat until smooth. Ice the cake & enjoy!

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