Here we offer a delicious chocolate cake for those who suffer from gluten intolerance.

Suitable for 16 people

341 calories


1/2 cup water

White sugar 3/4 cup

1 cup unsalted butter

Salt 1/4 teaspoon

Bitter and sweet chocolate 18 square pieces (30 g)

6 eggs

Baking steps

Preheat the oven to 300 degrees Fahrenheit (150 degrees Celsius). Grease a 25 cm round cake tin and set aside.

In a small saucepan over medium heat, combine water, salt and sugar. Mix until completely dissolved and set aside.

Melt bitter and sweet chocolate in a steamer or microwave. Pour the chocolate into the mixing bowl.

Chop the butter and beat with the chocolate, one at a time. Stir in the sugar-hot water mixture. Then slowly add the eggs and stir.

Pour the dough into the prepared mold. Prepare a pan larger than the cake pan, place the cake pan in the larger pan and pour lukewarm water into it.

Put the cake in water at 300 degrees Fahrenheit (150 degrees Celsius) for 45 minutes to bake. The center of the cake will still look moist. Let the cake cool overnight. 1 To turn the cake, soak the bottom of the cake in hot water for 10 seconds and return it to the serving dish.

Note: Aluminum foil can be used to retain moisture, cook evenly, and easily clean food.

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