Happy World Chocolate Day! On this day, I want to dedicate this post and recipe to my one forever and true love – chocolate! A constant companion during happy & sad times, celebrations and just when you need a mood uplift. With this love, I bring to you another eggless and guaranteed to be your new favorite dessert recipe.
I enjoyed making this and eating this loaf so much, I think you will, too. Especially if you like melt-in-the-mouth chocolate desserts. You MUST try this recipe for your next celebration of whenever you feel like treating yourself to some chocolate.
I have tired the dense loaf from Theobroma on multiple occasions, never would I have thought in my dreams that I would be able to recreate a recipe that is somewhat close to the dense chocolate loaf available at Theo.
The kind of chocolate that you use makes a huge difference in the taste for this dense loaf recipe, so please be mindful of that. I use the 811 Callebaut for all my chocolate recipes and it works the best for me – texture and taste wise.
That said, the Theobroma dense loaf cake will always be my favorite and decadent, this is my recreation and version of the dessert.
Here’s the recipe to the Theobroma Style Eggless Dense Chocolate Loaf. The recipe yields a medium sized loaf and is super delicate after baking, so read and follow the instructions carefully and handle this beauty with care!
Prep Time: 20 mins Bake Time: 30 mins Total Time 55-60 mins
- 80 gms all-purpose flour (Maida)
- 1 tbsp cornflour (corn-starch)
- 1/4 tsp baking soda
- 1 tbsp cocoa powder
- Pinch of salt if using unsalted butter
- 70 gms butter at room temperature
- 50 gms sugar
- 50 gms brown sugar (you can use plain sugar, too)
- 30 gms or 2 tbsps. milk
- 40 gms or 3 tbsps. yoghurt (I used homemade yogurt)
- 1 tsp vanilla extract
- 75 gms dark chocolate (I used 811 Callebaut chocolate)
- 1/4 cup hot boiled water
- In a bowl add the sifted flour, corn flour, cocoa powder, baking soda and keep aside
- In another bowl, add the room temperature butter and sugar in a bowl and mix until butter and sugar have mixed well. Then add the other wet ingredients, (ensure everything is at room temperature) milk, vanilla extract, yogurt and combine. You can use a hand mixer if required, I used this as an excuse for my arms workout before a sweet treat 😉
- In a small bowl, add the chocolate and melt it in a microwave or using a double boiler method, switch off the gas once the chocolate has started melting and keep stirring until fully melted.
- Add the melted chocolate to the wet ingredients bowl and combine slowly, do not overmix
- In parts add the dry sifted ingredients to the bowl and fold it in
- Lastly, add the hot water in parts and mix well until the sough is liquid and smooth ensuring no lumps or grains
- Grease a loaf tin or a round pan and add the batter to it and level the cake to ensure if bakes in one level
On the stove in a make-do oven:
- Preheat the make do oven and place it in low flame for 30-35 mins. Put in a toothpick or knife to see if it’s baked.
In an oven:
- Preheat the oven and bake it at 180 degrees for 30 minutes.
- Allow the Eggless Dense Chocolate Loaf to cool down completely, once cooled you can pop it in the fridge for 10-20 mins (depending on your patience) if you want nice, and easy to cut slices. I was impatient and cut the slices a little too early causing in some crumbles but delicious nonetheless
- The loaf can also be made as a cake – a super moist and dense cake by putting it in a round tin
- I ate the dense chocolate loaf for until 2 days after and it was just perfectly dense and moist even then, so this recipe is going to be your new favorite way to consume cake/chocolate!
The recipe is in no way associated with the one used in Theobroma or my intention is not to disrespect the delicious treats whipped by the chefs and served from the kitchen of Theobroma.