- 1
4.3/5
(3 Votes)
Ingredients
- Ingredients
- 3/4 cup Gluten Free Oat Flour
- 1/2 cup Sorghum Flour
- 1/3 cup Potato Starch
- 1 tsp Sea Salt (6.3g)
- 8 oz Unsalted Butter
- 4 oz Unsweetened Chocolate coarsely chopped
- 2 oz Bittersweet Chocolate coarsely chopped
- 2 cups Granulated Sugar
- 1 tsp Vanilla Extract
- 4 Eggs large
Preparation
Step 1
Instructions
Preheat oven to 350°F and lightly oil a 9 inch square pan.
Sift flours, starch and salt together and set aside.
Melt butter and chocolates in a medium saucepan over low heat, stirring frequently. Add 1 cup of sugar and stir for 30 seconds, then remove from heat and stir in vanilla.
Put eggs and remaining 1 cup of sugar into a bowl and whip until pale, thick and doubled in volume, about 4 minutes.
Fold the whipped eggs into the chocolate. When almost completely incorporated, gently fold in the dry ingredients.
Bake at 350°F for 40 - 45 minutes, until a toothpick or knife inserted into the middle comes out with very few crumbs.
Cool in the pan.