gluten-free Cake with Chocolate Heart
gluten-free Cake with Chocolate Heart
Cooking time
40
minutesIngredients
- Cake base
2 dl fine sugar
2,5 tl baking powder
2,5tspvanilla sugar
2,25 dl Cream of vanilla
3 eggs
150 g curdled margarine (or melted margarine)
0,5 dl Vanilla Coca Cola
- Chocolate mousse
100 g chocolate
2 dl whipping cream
- Frosting
2 dl whipping cream
1 tbsp vanilla custard powder
Preparation
- Cake base
- Mix the dry ingredients together.
- Add the remaining ingredients and mix with a wooden fork until smooth.
- Pour into greased and floured cakes.
- Bake in the oven at 175°C for 40-45 minutes.
- Test for ripeness with a toothpick, for example. When the dough does not stick to the stick, the cake is ready.
- Chocolate mousse
- Prepare the first stage of the mousse during baking to cool.
- Measure 1/2 dl of cream into a saucepan and chop the chocolate.
- Heat over medium heat, stirring until the chocolate has melted into the cream.
- Put the mass to cool.
- Tilt the baked cake layers to cool.
- Whip the remaining cream into a froth, and stir in the chocolate-cream mixture.
- Spoon into the holes of the cooled cake layers.
- Put the bases in the fridge for about half an hour to allow the mousse to set.
- Then flip over the other half of the cover.
- Frosting
- Mix the cream powder with the cream and whisk until stiff.
- Spread on top of the cake.
Gluten-free teff porridge flakes, 350 g 