Chocolate sponge cake for celiacs
Spanish recipes
Sweet
Dessert
Easy
50'
Chef
Ricardo Vélez
Ricardo Vélez, master pastry chef at Moulin Chocolat makes a Delicious Chocolate Fondant. Prepare this Delicious dessert in an easy and simple wat and make a delicious chocolate cake suitable for celiacs
Ingredients
- 4 fresh eggs
- 150 gr of sugar cane
- 110 gr of White Masarepa
- 200 gr of butter
- 180 gr of chocolate Guanaja
Preparation
Preparation:
- Mix the eggs and sugar.
- Add the White Masarepa Goya and continue mixing, once we have a homogeneous mixture, add the melted butter and melted chocolate.
- Mix well and pour out with the help of the pastry bag on a cylindrical fondant mold lined with baking paper.
Bake:
- At 175ºC during 9 minutes
- Remove from the oven and carefully unmold.
