Art of Gluten-Free Baking
-adapted from Paris Sweets: Great Desserts From the City’s Best Pastry Shops, by Dorie Greenspan
Note: this recipe uses my gf flour mix, Jeanne’s Gluten-Free All-Purpose Flour Mix (mix together and store in a cool, dark place):
Preheat oven to 350 degrees. 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.