1 cup sugar 1 cup gf flour 2 sticks unsalted butter 1/4 cup strong, liquid coffee 7 eggs 12 ounces semi-sweet gf chocolate, chopped 1 cup whipping cream 2 Tablespoons sugar 1 teaspoon vanilla
Preheat oven to 325 degrees F. Place a rack in center of oven.
Butter and line a 10" cake pan or springform pan with parchment paper and butter again.
Place chocolate in the top of a double boiler over simmering water. Stir until melted, remove from heat to cool.
Using an electric mixer, beat sugar, flour and butter together on low speed for 3 minutes.
Add coffee and 3 eggs to chocolate and whisk to blend. Add chocolate mixture to butter mixture and beat for about 4 minutes, stopping and scraping bowl periodically. Add remainging 4 eggs and beat for about 2 more minutes on medium speed, scraping bowl once or twice.
Pour batter into prepared pan and bake for 50 minutes or until an inserted toothpick comes out with a little batter on it. Do not bake until cake is dry.
Let cake cool in pan on a rack.
Whip cream with sugar and vanilla until soft peak stage. Spread top of cake with whipped cream and finish with chocolate shavings. Serve immediately, or refrigerate.
We used the Gluten Free Pantry’s Country French Bread Mix as a straight substitution for flour.