Equipment
- Mixing Bowl
- Oven
Ingredients
- 105 g Granulated Sugar
- 30 g Valrhona Cocoa Powder
- 5 g Baking Powder
- 40 g Gluten-Free Flour (or All-Purpose Flour)
- 4 g Vanilla Extract
- 20 g Olive Oil
- 60 g Soy Milk
- 150 g Eggs (about 3 ea)
- 100 g Valrhona 60% Dark Chocolate Baking Chips (additional chips to top - optional)
- Granulated Sugar q.c. to top
Instructions
- Place the 30 g Valrhona Cocoa Powder with the sugar, baking powder, and flour in a large mixing bowl and mix until just combined.
- In a separate bowl, combine all of the wet ingredients, including the 4 g Vanilla Extract and add slowly to the mixer in three additions.
- Add in the 100 g Valrhona 60% Dark Chocolate Baking Chips.
- Fill small loaf containers with batter, and top with additional Valrhona Chips.
- Bake at 325°F (163°C) until a toothpick inserted in the middle comes out clean.
- Once at room temperature, dust lightly with confectioner's sugar.
Notes
For best results, bake a day ahead