*ingredients:
+To prepare the pound cake:
°2 oz dark chocolate, grated
°3/4 cup (105g) gluten-free all-purpose flour (I used a better mix)
°1/2 teaspoon xanthan gum (if your mix already has it)
°1/4 c (36 g) cornstarch
°1 t kosher salt
°3/4 cup (60 g) Dutch processed cocoa powder (if using natural cocoa powder, add 1/8 teaspoon baking soda)
°16 tablespoons (224 grams) of unsalted butter, at room temperature
°1 c (200g) granulated sugar, plus more
°9 oz (252 g) eggs (from about 5 large eggs)
°2 t of pure vanilla extract
°1/4 cup (2 fluid ounces) brewed coffee (or milk – but really mind the coffee!), at room temperature
+To make the chocolate glaze:
°4 ounces grated dark chocolate
°1/4 c (2 fluid ounces) heavy whip cream
°1 teaspoon of pure vanilla extract
* Methods
Preheat oven 325 degrees F. Oil or line with parchment paper a standard 9″ x 5″ pan and set away.
In a microwave-safe bowl, place the chopped chocolate and melt in 30 seconds in the microwave at 60% power until liquefied and smooth (or over a double evaporator).
Set the bowl aside to cool temporarily. In a medium bowl, sift the flour, thickener, cornstarch, and cocoa powder, then add the salt and speed to combine well. Put the bowl away.
In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer fitted), beat the margarine and sugar until the mixture slips out of the stand mixer in a ribbon when the paddle is lifted (about 3 minutes).
Add the eggs, one at a time, and the vanilla, and whisk again until everything comes together. Then we add the chocolate and brewed espresso, beating them after each option.
Finally, with the mixer on low heat, gradually add the flour mixture and cocoa powder. Momentarily won until recently joined. The player should be smooth and easy to use.
Empty batter into prearranged dish, smoothing top with wet spoon. Place in the focal point of the preheated broiler and prepare until a toothpick inserted into the center appears without more than a few clumps of clumps coming out (about 60 minutes). Remove from the grill and allow to cool a few minutes later before transferring to a wire rack to cool completely.
Make the paint. Placing chopped chocolate in a heat-safe bowl. Place the cream and vanilla in a small saucepan and place over medium-low-intensity heat. Pour the hot cream over the chopped chocolate and let stand until the chocolate begins to melt (about 1 moment).
Mix until the chocolate melts and becomes smooth. Pour the frosting over the cooled pound cake and spread it evenly with a small spatula or a large spatula. Allow to sit at room temperature until the coating has set. Thick cut and serve.
Enjoy!
