Gluten -free wet cocoa cake: healthy, full of flavor

Wet cocoa cake, gluten -free and sugar recipe. Healthy and intense flavor, made with almond flour – easy to prepare

Cuddly cocoa caca, gluten -free and sugar, with almond flour. A healthy healthy recipe perfect for every occasion

Enter for 2 people.

Gluten -ees, Lactose -free lactose -free gluten

Preparation: 00:55 + time to cool

Interval: 00:30

Tools

2 bowls (s), 1 spatula (s), 1 shape (s) (round), 1 sieve (s), 1 thread, 1 pan (s)

EQUIPMENT

Conditional + mixer

Meters

Cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, coffee spoon = 5 ml

Cocoa cake ingredients:

– 2 cups (s) (tea) of almond flour

– 1/2 cup (s) (tea) of cocoa powder ^Ab

– 1 tablespoon (s) of powder cooking ^THE

– 1/2 spoon (i) of sodium bicarbonate ^Ab

– Salt to Taste (Pinch)

– 1/4 tablespoons of soluble coffee, melted

– 1 tablespoon (s) of water (to dissolve the soluble coffee)

– 1/3 cup (s) (tea) of xylitol (or erythritolo)

Liquid ingredients:

– 4 units (s) eggs

– 1/3 cup (s) of coconut oil +a little fat (or olive oil)

– 1/2 cup (s) (tea) of almond milk (or another of your choice)

– 1 tablespoon (s) (tea) of vanilla essence

– 1 tablespoon (s) vinegar (juice) (or lemon) ^THE

Cocoa syrup ingredients:

– 3 tablespoons of coconut milk

– 2 tablespoons of cocoa powder ^Ab

– 2 tablespoons of coconut oil

– 1 tablespoon (s) (dessert) of xylitol (or erythritolo)

– 1 tablespoon (s) (soup) of 70% of cocoa chocolate bar (vegan / gluten without)

Ingredients to finish:

– 30 g 70% cocoa chocolate in bar (vegan / gluten -free) chopped in warm (optional)

– Laminate almonds to taste, to decorate (optional)

Pre-repair:

1. Separate the ingredients and tools for the recipe.
2. Grease the pan (from 18 to 20 cm for 02 portions) with coconut oil or lining with parchment paper.
3. Sit the cocoa powder and mix with almond flour, yeast, baking soda and salt in a large bowl.
4. Dissolve the soluble coffee in the water (see quantity in the ingredients) and set aside.
5. Dissolve the coconut oil (if necessary) and set aside.
6. It separates the egg yolks and the egg whites. Put the egg whites in the mixer bowl.
7. Choose the chocolate for 70% decorations or use it in Callet.
8. If you use almonds at the end, take the heated oven in brown (from about 5 to 10 minutes to 180 ° C).
9. Preheated the oven at 180 ° C.

PREPARATION:

Past preparation – Cocoa poop:

1. In a bowl (or blender), beat the egg yolks, vegetable milk, coconut oil, vanilla essence, apple vinegar (or lemon juice) and dissolved soluble coffee up to a homogeneous mixture.
2. Add the natural sweetener and mix well.
3. Incorporate this liquid mixture into the bowl with dry ingredients, mixing gently until it forms a uniform mass.
4. Beat the egg whites until the peaks stopped. Add the egg whites in the snow, gradually adding and mixing with the movements from the bottom up to preserve the alarmed.
5. Pour the dough into the prepared shape and level the surface.

Cook (cooking):

1. Bake for 25 minutes in a preheated oven.
2. Reduce to 170 ° C and cook for another 5-10 minutes (for a total of 30-35 minutes).
3. Take the tickle test: enter the center of the cake; If it comes out clean or slightly humid, it is ready.
4. Remove from the oven and let it cool for 10 minutes before not move.

Prepare the syrup:

1. Put all the ingredients of the syrup in a pan.
2. Bring over low heat and stir until the chocolate melts completely.
3. As soon as the chocolate melts, mix to mix everything very well.
4. Cook over low heat for 2-3 minutes, stirring constantly, until the syrup is full.
5. Turn out the cake and gently distribute the syrup.

Finishing and assembly:

1. Decorate with multiple rolled almonds and dark chocolate in chopped or chopped above the cake.
2. Serve the Gluten -free cocoa cake and lactose Hot or cold, accompanied by coffee or tea.
3. The humid consistency, the taste of cocoa will surely surprise.

🔹 Tip: This cake can be kept in a closed container for a maximum of 3 days or frozen for a maximum of 1 month.

a) This ingredient (s) can contain traces of gluten by cross -contamination. Gluten does not cause any evil or discomfort to people who have no sensitivity or lactose allergy and can be consumed moderately without any health. Consumption by celiacs, even in small quantities, can cause different reactions. This is the reason why we always recommend reading with great attention to the labels of these ingredients and other unborned ingredients and opt for signs that attest that the product does not contain gluten. b) This ingredient can contain traces of lactose due to cross contamination. Lactose is the sugar present in milk and its derivatives, it is not a risk to health if consumed moderately by healthy people. People who have a sort of sensitivity, allergy or intolerance should pay attention and attention to the presence of milk -derived products in the composition, such as casein, albumin and milk powder. This is the reason why we always recommend reading with great attention to the labels of these ingredients and others have not reported at the end and opt for the brands that ensure that they are lactose without.

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Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.