With this gluten -free chocolate cake and without sugar so easy and fast to make you look great with all your guests whether they are celiac and diabetics, or have some intolerance because it adapts to all needs. Change and combine the ingredients according to your tastes and/or preferences and you will get this healthy and spongy chocolate sponge cake alternative to the traditional but equally delicious following the footsteps of recipes.
| 🚻 10 Diners | 🕘 45M | 🍵 MERIENDA | 🤯 DIFFICIALLY LOW |
| Ingredients to make chocolate cake without gluten and sugar without: |
| 200 grams of fine cornmeal, almond, chickpeas, rice, or mixed or gluten -free bakery flour ) 1 yogur (125 g) 4 grams from stevia powder 125 grams of butter or margarine 60 milliliters of whole or vegetable milk para decorate :: nata mounted without sugar 1 handful of raspberries (or other red fruits ) |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make chocolate cake without gluten and sugar without:
1. Place the chocolate, butter and milk in a suitable bowl and put it in the microwave of 30 in 30 seconds until everything is melt. Then mix the 3 ingredients well with some rods and reserve them.
2. In another bowl, separate the whites from the egg yolks and the latter bote them along with the stevia until obtaining a creamy and whitish mixture. Reserve the whites. Add more than Estevia to sweeten the gluten -free cake and chocolate sugar.
3. Add the yogurt and the chocolate melted to the previous preparation and beat again.
4. Add gluten-free flours with the help of the rods so that there are no lumps.
5. assemble the whites about to snow and add them to the mass of the chocolate sponge cake without sugar and gluten-free with enveloping movements with the help of a pastel league so that they get off as little as possible.
6. spread a mold with a piece of butter, margarine or a little oil and flour (if it is silicone it will not need). Preheat the oven to 180 ºC.
7. Pour the mass of the gluten-free chocolate cake for diabetics and celiacs in the mold and bake it for about 35 minutes.
Trick: Remember not to open the oven until after the first 30 minutes so that it does not get off.
8. Check that the cake with chickpea flour or other gluten-free type is made by clinging it with a wooden stick or skewer. If this comes out clean and dry, it is well done. Then take it out of the oven and let it cool on a rack.
9. Once cold, unmold the gluten-free chocolate cake, cut it into portions and serve it with a little cream mounted without sugar and a few natural raspberries. If you don have much time, I encourage you to try this cake of Gluten -free microwave chocolate.
