Chocolate Pound Cake with Chocolate Chips

Lightly beat the eggs until fluid and smooth. Add them to the butter mixture in 4 additions, mixing well each time so the batter stays smooth and does not curdle.

Add the almond flour and mix until any lumps are broken up. Stir in the vanilla oil.

Pour in the cooled melted chocolate and mix until fully incorporated. Make sure the chocolate is at room temperature so it blends smoothly without melting the butter.

Add the sifted dry ingredients all at once. Fold gently with a spatula just until no dry streaks remain.

Fold in most of the chocolate chips, reserving a small handful for the top. Transfer the batter to the prepared loaf pan and spread it evenly, pressing lightly to remove any air gaps.

Sprinkle the remaining chocolate chips over the surface. Reduce the oven temperature to 338°F (170°C) and bake for 40 to 45 minutes, or until a skewer inserted in the center comes out with a few moist crumbs.

Once baked, gently drop the pan once on the counter to help prevent shrinking. Let the cake cool in the pan for 10 to 15 minutes, then remove and cool completely before slicing.