Ingredients
Scale
Cake
- 100 g butter
- 2 dl granulated sugar
- 3 eggs
- 2 dl glutenfree flour mix
- 0.5 dl cocoa
- 1 tsp baking powder
- 1 tsp vanilla sugar
- 0.5 tsp Xanthan gum (or 1 tsp Fiberhusk)
- 1 dl milk
- 100 g melted dark chocolate
Topping
- 0.75 dl whipping cream
- 100 g dark chocolate, 55%
- 1 tbsp butter
Instructions
Cake
- Melt the butter and chocolate for the cake and let it cool.
- Whisk eggs and sugar until fluffy.
- Mix flour mix, xanthan gum/fiber husk, cocoa, baking powder and vanilla sugar and sift into the batter using a strainer to avoid lumps.
- Add the butter mixture and milk, stirring gently until smooth without destroying the air bubbles.
- Grease and bread a sponge cake tin of about 1.5 liters. Pour the batter and bake at 175 degrees, second fold from below, for 35 minutes.
Topping
- Boil the cream in a saucepan, then remove from heat.
- Chop the chocolate to small size and stir into the hot cream.
- Finish by stirring in the butter and stirring into a glossy chocolate cream.
- Pour on top of the cold cake. If the batter is difficult to pour, try heating it for a short time over low heat while stirring.
Serve the cake as it is or with a dollop of whipped cream.