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Chocolate cake 60% cocoa, gluten free
🇧🇷Brazil
•View in original language
(Português)
30 min(s)
10 servings
Nicole Girardi
@niemcasa- Ingredients
- Recipe
- Butter100 g
- Coconut Flour7 tablespoon
- Chopped Brazil Nuts3 tablespoon
- Icing sugar3 tablespoon
- Egg whites3 unit(s)
- 60% cocoa chocolate230 g
- Fresh cream250 ml
- Unflavored Gelatin (package)1 unit(s)
- in a bowl mix the coconut flour, 1 tablespoon confectioners' sugar, the chopped chestnuts and the cubed cold butter. Knead by hand until a dough forms, leave a few large pieces of butter, refrigerate for 15 minutes.
- in a greased shape with removable side, line the bottom with the dough and take it to the low oven for 15 minutes or until golden. Remove from the oven and let cool.
- Melt the chocolate with the cream in a bain-marie and set aside.
- beat the egg whites with 2 tablespoons of icing sugar until stiff, set aside
- mix a packet of unflavored gelatin with 4 tablespoons of warm water, dissolve the gelatin and mix with the melted chocolate.
- Incorporate the snow whites with the chocolate mixture, being careful not to lose the air of the mousse.
- Pour the mousse into the mold on top of the dough and refrigerate for 3 hours.
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