Notice that you need 4 eggs total for this recipe. You’ll use 2 whole eggs + 2 extra egg yolks. I’m sure you can come up with another yummy use for the leftover whites!
- 1/3 cup Dutch-processed cocoa(I use Saco dutch/natural blend)
- 1/2 cup plus 2 tablespoons boiling water
- 2 oz. unsweetened chocolate, finely chopped (I use Baker’s squares)
- 4 tablespoons (1/2 stick) unsalted butter, melted
- 1/2 cup plus 2 tablespoons oil (corn, canola, vegetable, or coconut)
- 2 large eggs
- 2 large egg yolks
- 2 teaspoons pure vanilla extract
- 2 1/2 cups sugar
- 1 3/4 cups good quality gluten-free flour blend*
- 1/2 tsp. xanthan gum (omit if flour blend has xanthan in it already)
- 3/4 teaspoon table salt
- 6 ounces bittersweet or semi-sweet chocolate, chunks or chips
- Preheat oven to 350°. Make a foil sling: Cut 18″ length foil and fold lengthwise to 8″ width. Fit foil into length of 13×9″ baking pan (I recommend using a metal one), pushing into corners and up the sides of pan; allow excess to overhang pan edges. Cut 14″ length foil and fit into width of pan in the same manner, perpendicular to the first sheet. Spray foil with nonstick cooking spray.
- In a large, microwave safe bowl, whisk cocoa and boiling water together until smooth. Add unsweetened chocolate and whisk until the chocolate is melted. If you need to, place the bowl in the microwave in 30 second increments to help melt the chocolate. Whisk in the melted butter and oil. Mixture may look curdled at this point and that’s okay! Add eggs, yolks, and vanilla extract, and continue to whisk until smooth and homogenous. Whisk in sugar until fully incorporated.
- In a small bowl, whisk together the gluten-free flour blend, xanthan gum, and salt. Stir the flour mixture into wet ingredients and mix with a rubber spatula until combined.