Think chocolate cake and spa don’t belong in the same sentence? This is my gluten-free version from a cake served at the famed Rancho La Puerta Spa
& Resort in Tecate, Mexico, where the food is superb, the climate is perfect, and you wonder why it took you so long to discover this gem. The cake forms its own crunchy-almond and fudge topping, so all it needs is a dusting of powdered sugar and a pretty garnish, such as a strawberry!
1/2 cup milk of choice
1 cup gluten-free bittersweet or semi-sweet chocolate chips, divided
1/2 cup lightly toasted almond slices
3 large eggs, at room temperature
1/2 cup firmly packed light brown sugar
1/4 cup canola oil
1 teaspoon pure vanilla extract
1/2 cup brown rice flour
1/2 cup unsweetened cocoa powder (not Dutch or alkalinized)
1/2 teaspoon baking soda
1/2 teaspoon xanthan gum
1/4 teaspoon sea salt
1/4 cup powdered sugar, for dusting
Fresh berries, for garnish
[1] Preheat the oven to 350°F.
[2] In s small saucepan, gently heat the milk over medium-low heat until warm, about 2 minutes. Remove from the heat and stir in ½ cup of the chocolate chips. Stir until the chips are melted. Set aside to cool.
[3] Lightly butter an 8×8-inch round or square nonstick (gray, not black) pan and line the bottom with parchment paper. Sprinkle the almonds and the remaining ½ cup chocolate chips evenly over the parchment.
[4] In a large mixing bowl, beat the eggs, brown sugar, oil, and vanilla together with an electric mixer on low speed until well combined. Beat in the melted chocolate until smooth. Sift together the flour, cocoa, baking soda, xanthan gum, and salt and beat into the eggs on low speed until thoroughly combined. Spread the batter evenly in the pan.
[5] Bake 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake from the oven, run a knife around the outside edge, and invert the cake onto a plate. Remove the parchment paper and invert onto the serving plate to cool completely (nut-side down).
[6] To serve, dust with powdered sugar, cut into 16 slices, and serve, garnished with fresh berries.
