Valrhona Double Chocolate Chip Loaf

A decadent Gluten Free & Dairy Free chocolate cake

Course: Dessert

Cuisine: American

Keyword: Cake, Chocolate Chip, Cookies, Loaf

Difficulty: Easy

Brand: Valrhona

105 g Granulated Sugar
30 g Valrhona Cocoa Powder
5 g Baking Powder
40 g Gluten-Free Flour (or All-Purpose Flour)
4 g Prova Gourmet Madagascar Bourbon 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

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 Prova Gourmet Madagascar Bourbon 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.

For best results, bake a day ahead