Preheat the oven to 350°F. Grease and line a 9x5x3-inch loaf pan with parchment paper, allowing the two long sides to overhang; set aside.
In a small saucepan, combine milk, sugar, half of the chocolate, and vanilla; heat gently until sugar and chocolate have melted. Let cool, then add in the eggs.
In a large bowl, combine flour, starch, cocoa powder, baking powder, salt, and cinnamon. Add egg mixture to flour mixture and stir until moistened. Fold in remaining chocolate.
Pour batter into prepared pan and smooth the surface. Bake for 25-30 minutes or until a toothpick inserted in the center comes out almost clean. A few moist crumbs attached are ok.
Cool in pan on a wire rack for 10 minutes before removing from pan.
While the bread cools, make the meringue. In a small pot, combine all meringue ingredients. Over medium heat, whisk mixture constantly until the sugars are dissolved, and the mixture is hot. Pour into a bowl of a stand mixer fitted with a whisk attachment and beat until stiff peaks form.
Spread meringue on top of the bread and use a kitchen torch to lightly brown the meringue. Alternatively, place the bread under a broiler for 1-2 minutes, watching carefully so it doesn’t burn. Sprinkle with gluten-free graham cracker crumbs.
Notes
Nutrition facts are calculated for the entire loaf. Actual nutrition facts per serving will vary based on the size of the bread slices.