Chocolate Chip Breads
These rich and decadent mini loaves, filled with chocolate chips and a hint of espresso, are perfect for sharing or indulging on your own.
Equipment
- 6 mini loaf tins, Large bowl, Medium bowl, Whisk, Sifter
Ingredients
- ¾ cup 170 g plain or vanilla soy yogurt
- 1 cup 235 ml canola oil
- 1 tablespoon 15 ml pure vanilla extract
- 1 tablespoon 15 ml chocolate extract (or more vanilla)
- 2 cups 400 g granulated sugar
- 2 tablespoons 44 g molasses
- ½ cup 120 ml coffee-flavored liqueur (such as Kahlúa)
- 1 cup 235 ml vanilla or plain soy or other nondairy milk
- ½ cup 22 g instant coffee crystals
- 3½ cups 438 g all-purpose flour
- 1 cup 120 g whole wheat pastry flour
- ½ cup 40 g unsweetened cocoa powder
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 2 tablespoons 16 g cornstarch
- 1 teaspoon salt
- 1½ cups 264 g nondairy semisweet chocolate chips
- Nonstick cooking spray
Instructions
- Preheat the oven to 350°F (180°C, or gas mark 4).
- Spray 6 mini loaf tins with nonstick spray.
- In a large-size bowl, mix together the yogurt, oil, vanilla, chocolate extract, sugar, molasses, coffee liqueur, milk, and coffee crystals.
- In a separate bowl, sift together the flours, cocoa powder, baking powder, baking soda, cornstarch, and salt.
- Fold the dry ingredients into the wet, being careful not to overmix.
- Fold in the chocolate chips.
- Fill the mini loaf tins two-thirds full.
- Bake for 35 to 45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool before serving.
Notes & Wine Advice
Serving Tip:
Serve with a tall glass of cold soy milk for the ultimate indulgence.
Wine Advice:
Pair with a rich, dark wine such as a Shiraz to complement the espresso and chocolate flavors.
Nutrition values
Calories: 280 kcal | koolhydraten: 45 g | Eiwitten: 3 g | Vet: 12 g | Suiker: 25 g