A gluten-free Chocolate Cake that is fluffy? This is possible! I’ve been working on the recipe for 3 weeks and here you get the effect. I’m sharing the recipe because I know how difficult it is to get the effect. Thanks to patience, a miracle arose. Most importantly, it tastes just like the gluten containing one and it is not dry. I do not recommend modifying the recipe, although I know it is complex. Good luck! Let me know what you think.

INGREDIENTS:

  • 200 g chocolate (black and milk)
  • 200 g butter
  • 125 ml of water
  • 170 g of Mix C Schär flour
  • pinch of salt
  • 1/2 teaspoon of baking powder
  • 1/4 teaspoon of baking soda
  • 25 g cocoa
  • 300 g white sugar
  • 3 eggs
  • 80 ml buttermilk

PREPARING:

  1. Cover the bottom of the springform pan with baking paper, fasten the rim leaving the edges of the paper outside the mold. Preheat the oven to 170 ° C.
  2. Break the chocolate into cubes, put in a tin bowl with butter.
  3. Add 125 ml of cold water. Heat in a water bath * until the ingredients start melting. Stir until the ingredients completely melt.
  4. Put the flour into a bowl together with salt, baking powder, baking soda and cocoa.
  5. Blend thoroughly with sugar.
  6. Put the eggs into a separate bowl and whip until you get an uniform mass (do not beat).
  7. Add buttermilk. Gently stir with a spoon of chocolate, flour and egg mass.
  8. Pour into the mold and put in the preheated oven.
  9. Bake for 1 hour or longer depending on the oven. Check with a stick if it is dry. A harder shell will form on top of the dough. Cool the cake completely.

Additives: nuts can be added to the dough.

DECORATION

100 g of chocolate

Decoration: melt the chocolate and spread it with a thin layer, put the nuts on top. You can laso cut the cake horizontally and smear with cream or a jam.

*   water bath – put a tin bowl on a pot with boiling water just like you do while steam cooking. Water in the pot should not touch the bottom of the bowl. Put the chocolate (and other ingredients) in the bowl so they will melt under the influence of steam heat . To avoid burning of the chocolate, keep blending the mixture.

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