Art of Gluten-Free Baking
(http://artofglutenfreebaking.com)
-adapted from Paris Sweets: Great Desserts From the City’s Best Pastry Shops, by Dorie Greenspan
Equipment Needed
-stand mixer is very helpful, but a hand mixer will do
-9″x5″x3″ loaf pan
Ingredients
4 oz (115g) bittersweet chocolate, finely chopped (or semi-sweet chocolate chips)
1 1/4 C (180g) Jeanne’s Gluten-Free All-Purpose Flour Mix
1 tsp aluminum-free double-acting baking powder
10 TBL (1 1/4 sticks; 5 oz; 140g) unsalted butter (or butter substitute)
1 C (180g) light or dark brown sugar, packed (I like dark)
4 large or extra large eggs at room temperature
1 large or extra large egg yolk at room temperature
1/3 C (85g) crème fraiche , sour cream, heavy cream, or plain yogurt (or non-dairy substitute)
extra melted butter and tapioca flour for the pan
Preheat oven to 350 degrees F. Grease and flour your loaf pan with the extra butter and tapioca flour.
Melt the chocolate in a small saucepan over very low heat. Watch carefully–make sure it doesn’t burn. Just before it’s all melted, remove from heat.
In a small bowl, mix together flour and baking powder.
In the bowl of a mixer fitted with the paddle attachment, beat the butter until light and fluffy. Add the sugar and beat more–be sure to scrape down the sides of the bowl. Add eggs and egg yolk one at a time, beating after each addition. Beat for a minute more. The mixture will look a bit curdled–this is OK, it will come together when you add the dry ingredients. Add the melted chocolate and beat to combine. Be sure to scrape the bottom of the mixing bowl to incorporate all of the ingredients.
Add the dry ingredients and beat just until combined. Scrape into prepared loaf pan.
Bake at 350 degrees for about 1 hour–or until tester comes out clean. Remove from oven and cool in pan for 5 minutes before turning out onto a wire rack to cool completely. This cake goes from everyday to elegant when it’s served with a dollop of whipped cream on the side.
Enjoy!