Rich Baked Chocolate Loaf
Rich Baked Chocolate Loaf
Ingredients
- 1 1/2 pounds dark chocolate callets, at least 70% cacao
- 1 1/2 cups water, hot
- 1/2 cup unsweetened cocoa powder
- 1 cup heavy cream
- 6 large egg yolks
Instructions
- 1
Preheat your oven to 325°F (160°C). Line three 8x4-inch loaf pans with parchment paper, allowing an overhang on the long sides for easy removal. Place the lined loaf pans into a larger roasting pan or baking dish.
⏱️ 10 min•🌡️ 325
- 2
In a large heatproof bowl, combine the dark chocolate callets and hot water. Whisk continuously until the chocolate is completely melted and smooth, forming a glossy, dark brown base.
⏱️ 5 min
- 3
Add the unsweetened cocoa powder to the melted chocolate mixture. Whisk until fully incorporated and the mixture is even darker and thicker.
⏱️ 3 min
- 4
In a separate medium bowl, combine the heavy cream and egg yolks. Using an immersion blender, blend until the mixture is smooth, pale yellow, and slightly frothy. Alternatively, whisk vigorously until well combined.
⏱️ 5 min
- 5
Carefully strain the egg and cream mixture through a fine-mesh sieve directly into the chocolate mixture. This ensures a lump-free batter.
⏱️ 2 min
- 6
Whisk the combined ingredients until they are perfectly smooth and homogeneous, forming a rich, dark chocolate batter.
⏱️ 5 min
- 7
Divide the chocolate batter evenly among the three prepared loaf pans. Cover the entire roasting pan, including the loaf pans, tightly with aluminum foil.
⏱️ 5 min
- 8
Carefully pour hot water into the roasting pan around the loaf pans, creating a water bath (bain-marie). The water should come about halfway up the sides of the loaf pans.
⏱️ 2 min
- 9
Transfer the roasting pan to the preheated oven and bake for 60 minutes. The loaves should be set but still slightly jiggly in the center.
⏱️ 60 min•🌡️ 325
- 10
Carefully remove the roasting pan from the oven. Remove the aluminum foil and let the loaves cool in the water bath for 30 minutes. Then, remove the loaf pans from the water bath and let them cool completely on a wire rack at room temperature for at least 1 hour.
⏱️ 90 min
- 11
Once cooled, cover the loaves tightly with plastic wrap and refrigerate for at least 1 hour, or preferably overnight, before slicing and serving. This allows the loaf to firm up and develop its rich, dense texture.
⏱️ 30 min
Kitchen Tools
Nutrition Facts (per serving)
Rich Baked Chocolate Loaf
- 1 1/2 pounds dark chocolate callets, at least 70% cacao
- 1 1/2 cups water, hot
- 1/2 cup unsweetened cocoa powder
- 1 cup heavy cream
- 6 large egg yolks
Instructions
- 1
Preheat your oven to 325°F (160°C). Line three 8x4-inch loaf pans with parchment paper, allowing an overhang on the long sides for easy removal. Place the lined loaf pans into a larger roasting pan or baking dish.
⏱️ 10 min•🌡️ 325 - 2
In a large heatproof bowl, combine the dark chocolate callets and hot water. Whisk continuously until the chocolate is completely melted and smooth, forming a glossy, dark brown base.
⏱️ 5 min - 3
Add the unsweetened cocoa powder to the melted chocolate mixture. Whisk until fully incorporated and the mixture is even darker and thicker.
⏱️ 3 min - 4
In a separate medium bowl, combine the heavy cream and egg yolks. Using an immersion blender, blend until the mixture is smooth, pale yellow, and slightly frothy. Alternatively, whisk vigorously until well combined.
⏱️ 5 min - 5
Carefully strain the egg and cream mixture through a fine-mesh sieve directly into the chocolate mixture. This ensures a lump-free batter.
⏱️ 2 min - 6
Whisk the combined ingredients until they are perfectly smooth and homogeneous, forming a rich, dark chocolate batter.
⏱️ 5 min - 7
Divide the chocolate batter evenly among the three prepared loaf pans. Cover the entire roasting pan, including the loaf pans, tightly with aluminum foil.
⏱️ 5 min - 8
Carefully pour hot water into the roasting pan around the loaf pans, creating a water bath (bain-marie). The water should come about halfway up the sides of the loaf pans.
⏱️ 2 min - 9
Transfer the roasting pan to the preheated oven and bake for 60 minutes. The loaves should be set but still slightly jiggly in the center.
⏱️ 60 min•🌡️ 325 - 10
Carefully remove the roasting pan from the oven. Remove the aluminum foil and let the loaves cool in the water bath for 30 minutes. Then, remove the loaf pans from the water bath and let them cool completely on a wire rack at room temperature for at least 1 hour.
⏱️ 90 min - 11
Once cooled, cover the loaves tightly with plastic wrap and refrigerate for at least 1 hour, or preferably overnight, before slicing and serving. This allows the loaf to firm up and develop its rich, dense texture.
⏱️ 30 min