Ingredients:
For The Pound Cake:
2 ounces dark chocolate, chopped
3/4 cup (105g) all-purpose gluten-free flour (such as Better Batter)
1/2 teaspoon xanthan gum (omit if your flour blend already contains it)
1/4 cup (36g) cornstarch (or try arrowroot or potato starch)
1 teaspoon kosher salt
3/4 cup (60g) Dutch-processed cocoa powder (if using natural cocoa powder, add 1/8 teaspoon baking soda)
16 tablespoons (224g) unsalted butter, at room temperature
1 cup (200g) granulated sugar, plus more for sprinkling
9 ounces (252g) eggs (about 5 large eggs), at room temperature
2 teaspoons pure vanilla extract
1/4 cup (2 fl oz) brewed coffee (or milk)
For The Chocolate Glaze:
4 ounces dark chocolate, chopped
1/4 cup (2 fl oz) heavy whipping cream
1 teaspoon pure vanilla extract
Preparation:
Preheat your oven to 325°F (165°C).A normal 9-by-5-inch loaf pan should be lined or greased and put aside.
In a small microwave-safe bowl, melt the chopped chocolate in 30-second intervals in the microwave at 60% power until smooth. Set the bowl aside to cool slightly.
In a medium-sized bowl, sift together the gluten-free flour, xanthan gum (if needed), cornstarch, and cocoa powder. Add the salt and whisk to combine. Set the bowl aside.
Beat the butter and sugar in a large basin using a hand mixer or in the bowl of a stand mixer with the paddle attachment until the mixture falls from the mixer in a ribbon when the paddle is lifted (about 3 minutes).
Add the vanilla essence and the eggs, one at a time. Beat again until well combined. Then, add the melted chocolate and brewed coffee, beating to combine after each addition.
With the mixer on low speed, gradually add the flour and cocoa powder mixture. Beat briefly until just combined. The batter need to be pourable thick and smooth.
Pour the batter into the prepared loaf pan and smooth the top with a wet spatula. Place in the center of the preheated oven and bake for about 60 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached. Remove from the oven and allow to cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Make the chocolate glaze. Chop the chocolate and put it in a small heatproof dish. In a small saucepan, heat the cream and vanilla extract over medium-low heat until it starts to simmer.After pouring the heated cream over the chopped chocolate, give it a minute or so to settle.
Mix the ingredients until it becomes smooth and the chocolate has melted. Using a big knife or small offset spatula, spread the glaze evenly over the cooled pound cake. At room temperature, let the glaze harden. After cutting the cake into large pieces, serve it.
Enjoy your dreamy cream cheese chocolate pound cake!