CHOCOLATE CAKE

INGREDIENTS:

• 150 g butter
• 90g of dark chocolate (Goplana), chopped
• 80 g brown sugar (may be white too)
• 2 tablespoons of molasses (if you do not have molasses, add more honey)
• 2 tablespoons of honey
• 170 g gluten-free flour MIX PÂTISSERIE – MIX C – BAKING MIX
• 1.5 teaspoons of baking powder
• pinch of salt
• 3 eggs
• All ingredients should be at room temperature.

PREPARING:

1. Melt butter, chocolate and sugar in a pan. Stir it heating up all the time, until the chocolate melts and all the ingredients blend together. Cool down for 5 minutes.
2.  Sift the gluten-free flour and baking powder into the bowl.
3. Lightly scatter eggs with a pinch of salt – do not beat.
4. Add warm chocolate, blend with a kitchen whisk. Then add flour with baking powder, blend.
5. Lay the bottom of the mold with baking paper.
6. Pour the dough into the mold.
7. Bake at 160ºC for about 40 minutes.
8. Check the moist using a stick – the cake should not be dry.
9. Remove from the oven, cool.

Topping:

• 100 g dark chocolate, chopped
• 50 ml of whipping cream 30% or 36%
• 1 teaspoon of butter

Simmer the cream and chocolate in a pot over low heat. Blend the ingredients to a smooth consistency. Leave the mass for a moment to make it thick. When the mass starts to thicken, pour it on the cake. You can sprinkle the top with grated chocolate.