INGREDIENTS
1/2 cup
all purpose gluten free flour (I used Better Batter)
1/4 tsp
xanthan gum (omit if your blend already contains it)
5 tbsp
unsweetened natural cocoa powder
1 tbsp
cornstarch
1/4 tsp
kosher salt
4
eggs (200 g, weighed out of shell) at room temperature, separated into yolks and whites
3/4 cup
granulated sugar
6 tbsp
unsalted butter, melted and cooled
1 tbsp
warm water
Confectioners’ sugar, for rolling
Marshmallow creme (homemade or store-bought), for filling
14 oz
semisweet chocolate, chopped
3 tbsp
virgin coconut oil