Gluten-Free Moist Chocolate Cake

Steps:
1-Combine cacao powder, gluten-free flour, and baking powder and put aside
2- Whisk the egg whites
3-Gradually add sugar and whisk until it triples in volume
4-Add egg yolks and the coffee and gently fold
5-Once it’s well combined add the dry ingredients
6-Gently fold until it’s well incorporated
7-Add the melted butter and gently mix
8-Pour the mixture in a greased pan
9-Bake at 355 F°/180 C° for 35 minutes
10-Make sure it cools down to room temperature before adding the ganache
11-Pour the ganache onto the cake and place it in the fridge for 45 minutes to an hour

Ganache
Ingredients:
300 mL Heavy Cream
8.8 oz/ 250g 60% Dark Chocolate

Steps:
1-In a saucepan, boil heavy cream over medium heat
2-Once it’s boiled, pour into the chocolate and constantly stir

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