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Before starting this Chocolate Loaf Cake recipe, make sure you have organised all the necessary ingredients.
Macerate the candied orange cubes in Cointreau (or Grand-Marnier).
Pass the flour, cocoa powder and baking powder through a sifter.
Use your fingers to make sure the whole mixture is sifted.
This operation will ensure a lump-free, fluid result.
In a mixing bowl, place the soft butter and castor sugar.
Beat vigorously with a spatula until smooth. Add the eggs one by one.
Combine well. Repeat this operation until all the eggs are incorporated.
Add the sifted mixture.
Combine with a spatula...
... until the consistency is homogeneous and lump-free.
Add the candied orange cubes, together with the alcohol (do not drain).
Pour the preparation into an . Exoglass loaf cakemould.
Preheat the oven to 180°C (gas 4) and bake for 25 minutes.
Reduce the heat down to 170°C (gas 3) and cook for a further 30 minutes.
The cake is cooked when puffed. To check whether the cake is cooked all the way through, insert the blade of a knife. The blade should be dry when you take it out.
Remove from the oven and set aside to cool.
Release from the mould (the special Exoglass material makes this operation very easy).
Place the cold cake on the kitchen worktop.
Sprinkle with icing sugar.
Using a serrated knife, gently cut the loaf cake into regular slices.
Serve and enjoy! This chocolate loaf cake makes a delicious dessert with crème anglaise, or a divine afternoon treat with a cup of tea.
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