Gluten-Free Chocolate-Glazed Doughnuts

 

Doughnuts
· 2 ounces dark (70% cacao or higher) chocolate, roughly chopped
· 3 tablespoons unsalted butter
· 3 tablespoons coconut oil
· 2 cups almond flour
· 3 tablespoons unsweetened cocoa powder
· 1 teaspoon baking power
· .5 teaspoon baking soda
· .5 teaspoon kosher salt
· .25 teaspoon espresso powder
· 2 large eggs
· .25 cup heavy cream
· 1 teaspoon vanilla extract
 
Ganache
· 2 ounces (70% cacao or higher) dark chocolate, chopped
· .25 cup heavy cream

Instructions

1. Preheat the oven to 350°F. Grease a 12-doughnut pan or two 6-doughnut pans with cooking spray. 6-doughnut pans with cooking spray.
2. Make the doughnuts: In a saucepan, bring 1 inch water to a boil over high heat. Reduce the heat to low, set a heatproof bowl over the saucepan (make sure the bottom of the bowl doesn’t touch the hot water), md add the chocolate, butter, and coconut oil. Stir until completely melted and smooth, about 3 minutes. Remove from the heat and set aside to cool.
3. In a large bowl, whisk to combine the almond flour, cocoa powder, baking powder, baking soda, salt, and espresso powder.
   
4. In a separate large bowl, whisk together the eggs, maple syrup, cream, and vanilla. Add the dry ingredients and stir with a rubber spatula to combine.
5. Divide the batter among the doughnut molds, filling each halfway full. Bake until the doughnuts are puffed and beginning to crack, about 12 minutes. Remove the pan from the oven and set aside to cool for about 5 minutes. When the pan is cool enough to handle, turn the doughnuts out onto a cooling rack while you make the ganache
6. Make the ganache: Place the dark chocolate in a heatproof bowl. In a small saucepan, bring the cream to a strong simmer over medium-high heat. Pour the hot cream over the chocolate and set aside for 3 minutes to melt. Whisk until the mixture is completely smooth and then let it stand at room temperature for 20 minutes to slightly thicken.
   
7. Dip the top half of each doughnut into the ganache and place on the cooling rack to drip and set. These doughnuts are best when really fresh, but they keep overnight stored in an airtight container.

From Fix It with Food
by Michael Symon and Douglas Trattner