Chocolate Pound Cake

Ingredients:
For The Pound Cake:
2 ounces dark chocolate, chopped
3/4 cup (105 g) all purpose gluten free flour (I used Better Batter)
1/2 teaspoon xanthan gum (omit if your blend already contains it)
1/4 cup (36 g) cornstarch (or try arrowroot or potato starch)
1 teaspoon kosher salt
3/4 cup (60 g) Dutch-processed cocoa powder (if you use natural cocoa powder, add 1/8 teaspoon baking soda)
16 tablespoons (224 grams) 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
1/4 cup (2 fl. oz.) brewed coffee (or milk—but really consider the coffee!), at room temperature
For The Chocolate Glaze:
4 ounces dark chocolate, chopped
1/4 cup (2 fluid ounces) heavy whipping cream
1 tsp pure Vanilla
PREPARATION:
Preheat your broiler to 325°F. Oil or line with material paper a standard 9-inch x 5-inch portion skillet and put it away.
In a little intensity safe bowl, place the slashed chocolate and dissolve in 30-second rushes in the microwave at 60% power until liquefied and smooth (or over a twofold evaporator).
Put the bowl to the side to momentarily cool. Into a medium-sized bowl, filter together the flour, thickener, cornstarch, and cocoa powder, then add the salt and speed to join well. Put the bowl away.
In the bowl of a stand blender fitted with the oar connection (or an enormous bowl with a hand blender), beat the margarine and sugar until the combination tumbles from the mixer in a lace when the oar is lifted (around 3 minutes).
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