For the base:
1 1/2 cups Gluten-Free-all-purpose flour blend
1/2 teaspoon xanthan gum
2/3 cup Dutch-processed cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups sugar
1 stick (8 tablespoons) butter, melted
2 eggs
2 teaspoons vanilla
For the topping:
1 – 8 ounce block cream cheese, at room temperature
1 stick (8 tablespoons) butter, at room temperature
2 eggs
1 teaspoon vanilla
4 cups powdered sugar
1/2 cup Gluten-Free chocolate chips, melted
Heat the oven to 350 F and spray a 9″x13″ pan with non-stick cooking spray.
In the bowl of a mixer
Add the melted butter, both eggs, and vanilla and mix until a stiff dough forms.
Turn the dough out into the prepared pan and press it so it covers the pan evenly. Set aside.
In a medium bowl
Bake for 35 to 45 minutes, or until the top is browned and the center is just slightly jiggly.
Cool at room temperature for one hour then chill in the refrigerator until very cold, at least 2 hours or overnight. Cut the cake into desired number of pieces, Drizzle a little chocolate on the plate and set the cake on top for an extra touch.
No comments:
Post a Comment
Thank you! I love comments!