Rich and moist chocolate loaf cake made with dark chocolate, almond flour, cocoa, and finished with a crunchy chocolate almond rocher glaze.

Scale

150 g dark chocolate (60% cacao)

120 g unsalted cultured butter

35 ml sunflower oil

200 g cane sugar

4 large eggs

1 tsp vanilla extract

180 ml whole milk

1 tbsp instant espresso powder

90 g all-purpose flour

70 g almond flour

65 g Dutch-process cocoa powder

10 g baking powder

¼ tsp fine sea salt

80 g dark chocolate (for glaze)

50 g almonds, toasted and chopped

1 tbsp sunflower oil (for glaze)

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1. Preheat oven to 350°F and line a loaf pan.

2. Melt dark chocolate and butter, then stir in oil.

3. Whisk eggs and sugar until pale.

4. Add vanilla, milk, and espresso powder.

5. Whisk in chocolate mixture.

6. Mix dry ingredients separately.

7. Fold dry ingredients into wet batter.

8. Bake 50–55 minutes until just set.

9. Cool completely before glazing.

Use high-quality dark chocolate.

Do not overbake.

Let glaze set before slicing.