Step-by-step recipe for gluten-free cake.
This cake is nice and barely warm, but after cooling its texture completely changing, becoming very dense.
AT ремя: 1 час. 25 minutes Complexity: easy Servings: 8 – 10 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 110 gr. butter, plus for lubricating the mold
- 225 gr. dark chocolate, cut
- 3/4 Art. Sahara
- 1/3 Art. cocoa powder plus for sprinkling cake
- 1/4 tsp fine salt
- 6 large eggs, separate the whites and yolks
- Whipped cream for serving
- Special equipment: baking dish with removable sides (22 cm.)
Recipes with similar ingredients: bitter chocolate, eggs, cocoa
Recipe preparation:
- Preheat the oven to 160 ° C and oil the split mold. Вon medium-high saucepan over medium heat melt butter with chocolate, stirring often, until smooth. Add sugar cocoa, salt and stir so that there are no lumps left. Take off fire and cool for a few minutes.
- Meanwhile, in a large container, beat the egg whites with a mixer on medium-high speed 2-3 min. to steady peaks. In the cooled mix the chocolate yolks, then about a quarter of the whipped proteins. Add this lightened mass to the remaining whipped proteins. and mix into an almost uniform dough (layers may remain squirrel).
- Pour the dough into the prepared form and bake for 40-45 minutes., until the cake in the center ceases to be soft. Give it completely cool in shape by placing on a wire rack (the cake settles slightly). Take off bead forms and sprinkle the cake with cocoa powder. Cut into slices and serve with whipped cream.
