Gluten-free chocolate dry cake

Preparation

• Grease and breadcrumb a cake tin of about 1,5 l capacity. (You can add cocoa powder to the gluten-free breadcrumbs to make the cake darker and not show the light breadcrumbs.)
• Whip the margarine and sugars. Add the eggs, one at a time, beating vigorously.
• Combine the dry ingredients.
• Gently melt the chocolate in the microwave. Add the melted, slightly cooled chocolate to the almond milk.
• Stir in the margarine-sugar-egg mixture, alternating the chocolate-almond milk mixture and the dry ingredients.
• Pour the mixture into the baking dish. Bake in the bottom of the oven at 175°C for about 45 minutes. Depending on the oven, the baking time may vary, use a wooden spatula to test for doneness.
• Allow to cool slightly before repealing.
• For the decoration: melt 50 g butter in a saucepan (note that it must be dairy-free). Add 100 g dark chocolate to the melted butter. The icing is ready when the chocolate has melted evenly into the butter. Stir well.
• You can keep the cake in the fridge for a while, before decorating, so that the surface of the cake is slightly cool when you pour the chocolate.
• Finish the decoration with fresh figs, for example. You can keep them on the cake with chocolate and toothpicks.
• Enjoy a gluten-free chocolate dry cake on your own or with your loved ones.
  
  Marita Eriksson | My Bliss Ktchn