Gluten-free sorghum mocha squares
Gluten-free sorghum mocha squares
Doses
n. 25
kplCooking time
15
minutesGluten-free sorghum mocha squares are sure to please everyone and melt in your mouth! The "wheat" flavour of sorghum is the crowning glory.
Ingredients
- Bottom
2 dl coconut flour
4 tbsp gluten-free dark cocoa powder
2 tsp vanilla sugar
2tspbaking powder
0,5 tl salt
200 g margarine or butter
2,5 dl water
200 g gluten-free dark chocolate
2 dl brown sugar
1 dl sour cream
3 eggs
- Frosting
4 dl icing sugar
2 tbsp dark cocoa powder
2 tsp vanilla sugar
50 g margarine or butter
6 tbsp strong coffee
gluten-free nonparellas
Preparation
- Mix together all the dry ingredients needed for the base.
- In a saucepan, melt the margarine, water, chocolate and brown sugar. Allow to cool for about 5-10 minutes.
- Add the sour cream to the wet ingredients in the saucepan and mix well. The sour cream may be cold and will also cool the mixture.
- When the wet ingredients are about a hand's warmth, whisk the eggs into the mixture, one at a time. Mix well again.
- Whisk the dry ingredients into the wet ingredients, 1 dl at a time. Allow to swell for about 5 minutes and mix again until smooth.
- Pour the mixture onto a baking tray on a baking sheet. Spread out evenly. Bake at 180 - 200°C for about 15-18 minutes.
- While the cake is in the oven, mix together the dry ingredients for the icing. Pour six tablespoons of hot coffee into a cup and add the butter to melt. Pour the coffee mixture into the dry ingredients and mix until smooth.
- Let the cake cool for five minutes and spoon the icing on top. You can tilt the sheet to make the icing even. Decorate immediately while the icing is still wet, for example with gluten-free nonpareils.
Tip
- Serve the mocha squares slightly warm, so they melt in your mouth!
Gluten-free fine rice flour, 500 g 