Cooking and Serving: 16 minutes | 12 slices pound cake
Ingredients
2 ounces dark chocolate, chopped | ¾ cup (105 g) all purpose gluten free flour blend | ½ teaspoon xanthan gum, (omit if your blend already contains it)
Description
Prep Time: 15 minutes | Cook Time: 1 hour hr | Total Time: 16 minutes | Servings: 12 slices pound cake
Ingredients
2 ounces dark chocolate, chopped
¾ cup (105 g) all purpose gluten free flour blend
½ teaspoon xanthan gum, (omit if your blend already contains it)
¼ cup (36 g) cornstarch, (replace with more Cup4Cup if that is your all
1 teaspoon kosher salt
¾ cup (60 g) Dutch-processed cocoa powder, (if you use natural cocoa
16 tablespoons (224 g) unsalted butter, at room temperature
1 cup (200 g) granulated sugar, plus more for sprinkling
9 ounces (252 g) eggs, (from about 5 large eggs) at room temperature
2 teaspoons pure vanilla extract
¼ cup (2 fluid ounces) brewed coffee, at room temperature (or milk—but
4 ounces dark chocolate, chopped
¼ cup (2 fluid ounces) heavy whipping cream
1 teaspoon pure vanilla extract
Instructions
MAKE THE GLAZE
Place the chopped chocolate in a small, heat-safe bowl. Place the cream and.
vanilla in a small saucepan and bring to a simmer over medium-low heat. Pour.
the hot cream over the chopped chocolate and allow to sit until the chocolate.
begins to melt (about 1 minute). Mix until the chocolate is melted and.
smooth. Pour the glaze over the top of the cooled pound cake and spread into.
an even layer with a small offset spatula or large knife. Allow to sit at.
room temperature until the glaze is set. Slice thickly and serve.
MAKE THE GLAZE
Place the chopped chocolate in a small, heat-safe bowl. Place the cream and.
vanilla in a small saucepan and bring to a simmer over medium-low heat. Pour.
the hot cream over the chopped chocolate and allow to sit until the chocolate.
begins to melt (about 1 minute). Mix until the chocolate is melted and.
smooth. Pour the glaze over the top of the cooled pound cake and spread into.
an even layer with a small offset spatula or large knife. Allow to sit at.
room temperature until the glaze is set. Slice thickly and serve.