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Recipe: Chocolate and seaweed gluten-free cake

200g of dark chocolate
130g of soft butter or margarine
100g of blond sugar or coconut sugar
4 eggs
50g of rice flour
2 tablespoons of wakame seaweed flakes (10g)
5 drops of vanilla concentrate

Melt the chocolate in a bain-marie, add the soft butter and mix well until the mixture is smooth.
Meanwhile, beat the egg yolks with the sugar until pale and fluffy.
Pour this mixture over the chocolate, add the flour and the finely chopped wakame flakes.
Beat the egg whites and incorporate them gently into the previous mixture.
Pour everything into a buttered and floured mold (dish 6-8 persons)
Put 3 tablespoons of water in the casserole and put the mold on the rack.
Close the casserole and cook.

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