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Gluten-Free Chocolate Cake.

This document provides a recipe for making a gluten-free chocolate cake in 6 steps. It lists the ingredients needed like eggs, sugar, chocolate, butter, ground almonds and brandy. It then outlines the steps which include greasing the pan, melting the chocolate and butter, separating and beating the eggs, mixing the wet and dry ingredients and folding in the egg whites before baking the cake. The goal is to share homemade gluten-free recipes and raise awareness for those with gluten sensitivity.

Uploaded by

Daniela Salgado
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77 views12 pages

Gluten-Free Chocolate Cake.

This document provides a recipe for making a gluten-free chocolate cake in 6 steps. It lists the ingredients needed like eggs, sugar, chocolate, butter, ground almonds and brandy. It then outlines the steps which include greasing the pan, melting the chocolate and butter, separating and beating the eggs, mixing the wet and dry ingredients and folding in the egg whites before baking the cake. The goal is to share homemade gluten-free recipes and raise awareness for those with gluten sensitivity.

Uploaded by

Daniela Salgado
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Gluten't

recipes

Gluten-free
chocolate cake.
Daniela Salgado - Abigail Ramón - Abby Yépez
Gluten't
recipes

Our brand.
Recognizing the often overlooked reality that
approximately 10% of the population suffers
from gluten sensitivity, our team decided to
create a homemade brand to share recipes
and sell gluten-free foods, with that being our
primary goal. Additionally, we aim to
establish a program to raise awareness
among the population and provide a safe
space for everyone who has this condition,
where they can find support and motivation.
Today, we are going to
learn how to make a gluten-
free chocolate cake (!!)
Ingredients Utensils:
4 eggs

200 g of sugar Springform pan

200 g of dark chocolate Parchment paper

200 g of butter Bowls

100 g of ground almonds Whisk and other basic utensils.

30 ml of Brandy (optional)

Pure cocoa powder for dusting


FIRST STEP

We grease the base and sides of a 20 cm

springform pan with butter. We cover the

base with a parchment paper disc and dust

the sides with pure cocoa.


SECOND STEP

We chop the chocolate and melt it together with

the butter. We can do this in the microwave,

using short bursts of heat and stirring in

between. Alternatively, we can do it using a

double boiler.
THIRD STEP

We separate the egg whites from the yolks and

place them in two separate containers. We beat

the egg whites with a whisk, and when they

start to foam, we gradually add half of the

sugar. We do this slowly and continue beating

until they reach stiff peaks.


FOURTH STEP

We beat the egg yolks with the remaining

sugar. When they become creamy and pale, we

add the ground almonds, the chocolate and

butter mixture, and, if using it, also the

brandy.
FIFTH STEP

We beat the egg yolks with the remaining

sugar. When they become creamy and pale, we

add the ground almonds, the chocolate and

butter mixture, and, if using it, also the

brandy.
SIXTH STEP

Finally, we gently fold in the beaten egg whites,

little by little, using gentle and folding

movements. We integrate them well before

adding more. We pour the mixture into the pan

and bake in the preheated oven at 180°C (356°F)

with both top and bottom heat for 35 minutes.


SIXTH STEP

Finally, we gently fold in the beaten egg whites,

little by little, using gentle and folding

movements. We integrate them well before

adding more. We pour the mixture into the pan

and bake in the preheated oven at 180°C (356°F)

with both top and bottom heat for 35 minutes.

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