When Anthony and I ate at the Toothsome Emporium at Universal City Walk, we each ordered a loaf of this bread. I think we surprised the waiter, as it is usually shared by the table It was served with a sweetened butter, and the bread is not very sweet, so that really boosted the flavor. This recipe was on a page dedicated to Universal City Walk, but one commenter said that it did not seem like the bread they had at Universal. I have to agree, and I'm not sure why.
Ingredients:
- 1.75 cups blanched almond flour (weighed 185g)
- 1/2 cup unsweetened cocoa powder
- 1/4 cup tapioca flour
- 1.5 teaspoons baking soda
- 1/4 teaspoon fine sea salt
- 1/4 cup oil of your choosing (olive, avocado, melted/cooled coconut)
- 1/3 cup pure maple syrup
- 1 teaspoon vanilla extract
- 3 large eggs
- 2 tablespoons non-dairy milk or brewed coffee
- 1/3 cup mini chocolate chips, plus more for topping
Instructions:
- Preheat the oven to 350ºF and line a eight-by-four medium loaf pan with parchment paper; set aside. *my comment- the loaf at the restaurant is smaller, so you can split this recipe into smaller portions and reduce baking time.
- In a medium bowl add the almond flour, cocoa powder, tapioca flour, baking soda and salt; set aside.
- In a large bowl whisk together the eggs, oil, maple syrup and vanilla extract. Pour the dry ingredients into the large bowl of the wet ingredients, using a spatula to stir a few times. Then add in the chocolate chips and 2 tablespoons of milk or coffee, stirring to fully combine. The batter should be thick and wet but spreadable into a pan. Pour the batter into the prepared loaf pan.
- Bake the chocolate bread for 20 minutes uncovered, then add foil and continue baking for another 10-20 minutes. Be sure to check the bread after baking for 30 minutes total – the edges may darken but the bread will be ready when an inserted toothpick comes out with no wet batter. The middle may fall slightly, this is OK! The bread still tastes delicious.
- Allow the bread to cool in the pan for 15 minutes before lifting the parchment paper to remove the bread. Slice the loaf into about one inch thick slices. Enjoy!
