Description
Gluten free chocolate cake with a hint of scotch liquor, espresso, and topped with a rich chocolate ganache.
Ingredients
Scale
For the cake:
4 ounces unsweetened chocolate
6 tablespoons butter
1/2 cup water
1 1/2 tsp instant espresso granules
2 tablespoons scotch liquor
1/2 tsp vanilla bean paste or real vanilla extract
1/3 cup almond flour
2/3 cup gluten free flour blend (I use Premium Gold, flax & ancient grains.)
3/4 cup Swerve
pinch of salt
1/4 tsp xanthan gum
1/2 tsp baking soda
1/2 tsp baking powder
1/4 cup plain greek yogurt
1 egg
For the ganache:
4 ounces unsweetened chocolate
2 tablespoon Swerve
1/4 cup heavy cream
For the topping:
additional heavy cream whipped, if desired
Instructions
For the cake:
- Set oven to 325 degree F.
- Line a 6″x 4″ springform or cake pan with parchment paper.
- Sift all dry ingredients together and set aside.
- Whip the egg in a large bowl, the combine well with the yogurt. Set aside.
- Combine the espresso with hot water and mix well.
- In a double boiler, add the chocolate, espresso, vanilla, and scotch. Mix until the chocolate is melted and remove from heat. Set aside to cool for 8 minutes.
- Slowly add the chocolate mixture to the egg mixture.
- Fold in dry ingredients.
- Pour into pan and bake for 65 minutes, or until a knife is inserted to the middle comes out clean.
- After cake has cooled, remove from pan and place on wire rack with a pan underneath of it.
For the ganache:
- In a double boiler, add chocolate and sweetener. Mix until melted.
- Remove from heat. Add heavy cream.
- Pour over cake, and spread evenly with an off-set spatula.
- Serve with whipped cream
Notes
I use a water bath for the cake.
