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Recipe by
A delicious gluten-free and egg-free cake, perfect for those with intolerance problems or celiac disease.
Portion: the weight of the ingredients divided by 6 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 9: Melt the chocolate with the butter in a small saucepan over the heat or use the microwave.
Step 2 of 9: Mix the melted chocolate with the butter to obtain a cream and set aside.
Step 3 of 9: Sift the chickpea flour with the bicarbonate of soda, salt and ginger.
Step 4 of 9: Add the sugar and milk and mix to combine all the ingredients.
Step 5 of 9: Add the warm melted chocolate to the batter and mix well.
Step 6 of 9: Transfer the mixture to a 20 cm diameter cake pan previously buttered and floured.
Step 7 of 9: Bake in a preheated oven at 180°C for 40-45 minutes.
Step 8 of 9: A tasty variation is to replace the chickpea flour with chestnut flour.
Step 9 of 9: If you try it, leave a comment, I always really like hearing your opinions!
In summary: Not suitable for vegans · Contains lactose · Contains nickel · Allergens detected: Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving144 g · 1 of 6 | Per 100 g |
|---|---|---|
| Energy | 1,674 kJ400 kcal | 1,162 kJ278 kcal |
| Fat | 11.81 g | 8.2 g |
| of which saturated fatty acids | 5.88 g | 4.08 g |
| Carbohydrates | 57.74 g | 40.1 g |
| of which sugars | 30.33 g | 21.06 g |
| Fibre | 8.7 g | 6.04 g |
| Protein | 14.83 g | 10.3 g |
| Salt | 0.22 g | 0.15 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
