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gluten free port chocolate cake

I read food blogs.  This should come to no surprise.  Two of the food bloggers I read came out with their own versions of red wine chocolate cake, 17 and Baking and Smitten Kitchen.  I am so picky about cake, these intriqued me.  We really do no have red wine in the house but we usually have a bottle of port.  And my Beloved is gluten free.  So I played with the recipe.  Yumminess!

As our tastes change or how the cake ages, I could see me decreasing the sugar in this.  Also, the batter is very thin using gluten free flours.

Port Chocolate Cake

6 tablespoons butter, at room temperature

3/4 cup firmly packed brown sugar

1/4 cup white granulated sugar

1 large egg + 1 large egg yolk

3/4 cup port

1 teaspoon vanilla paste

40 grams sorghum flour

40 grams teff flour

40 grams almond flour

40 grams arrowroot flour

1/2 cup Dutch cocoa powder

3/8 teaspoon baking soda

1/4 teaspoon cream of tartar

1/4 teaspoon table salt

1/4 teaspoon ground cinnamon

Preheat oven to 325 degrees Fahrenheit.  Line the bottom of a 9" springform pan with parchment paper.  Grease the parchment paper and the sides.

In a medium bowl, put the butter and sugars.  Cream together (our house was a bit warm).  Add the vanilla, port, and eggs.  Mix well.

Add all the dry ingredients.  Mix until well blended.

Pour into the prepared pan

Bake for 50 minutes until the cake pulls away from the pan and a knife inserted comes out mostly clean.  It will look shiny and bubbly on top.

This really needs to cool all the way to slice nicely.  It is lovely with homemade vanilla ice cream.  

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