Ingredients:
8 ounces (2 sticks) butter, softened, plus more for pan
1 1/4 C GF flour (I used 1/4 cup tapioca flour, 1/2 cup sorghum, 1/2 cup white rice flour)
1/2 Tsp salt
3/4 Tsp baking powder
1 Tsp xanthan gum
8 ounces semisweet chocolate, coarsely chopped (5 oz. for bread and 3 oz. for ganache)
2/3 C plus 2 tablespoons sugar
4 large whole eggs plus 2 beaten egg whites w/stiff peaks
1/2 C whole milk
1/4 C heavy cream
Directions:
Preheat oven to 350°. Grease your loaf pan. Sift flours, salt, xanthan gum and baking powder into a medium bowl.
Melt 5 ounces chocolate in the microwave or over a double boiler. Do not overheat chocolate.
Put butter in the bowl of your stand electric mixer fitted with the paddle attachment. Mix on low speed until smooth, 2 to 3 minutes. When you add sugar, raise to medium speed. Cream butter and sugar until pale and fluffy about 3 to 4 minutes. Scrape down sides of bowl. Mix in the 4 whole eggs, 1 at a time. Reduce speed to low. Add flour mixture in three batches, alternating with two batches of milk. Mix until just combined. Fold in your beaten egg whites gently.
Pour half of batter into melted chocolate and stir. Alternating between remaining plain batter and the chocolate batter, drop large spoonfuls of batter into the loaf pan. When pan is filled, use your knife to cut through batter with a swirling motion.
Bake until a cake tester inserted into center comes out clean, about 45 minutes. Let bread cool slightly in pan on a wire rack, about 10 minutes. Run a thin knife around edges of bread to loosen; unmold. Let cool completely on rack.
Tip: If your loaf sticks to the pan, hold the pan over a pot of boiling water for about a minute. Turn the loaf pan over and your bread should come out perfectly. If it doesn’t repeat until it does.
To Make ganache: Place the rest of the chocolate in a bowl. In a small saucepan over medium heat, heat the heavy cream until just about to simmer. Pour cream over chocolate; stir until mixture is smooth. Let stand 10 minutes to thicken slightly. Spread ganache over cooled cake; let stand until set, about 1 hour. Bread can be stored in an airtight container at room temperature, up to 2 days.
Recipe from: "Glutenfreemommy" blog
