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Wet Fit Cake
In a partnership with
@delirec🇧🇷Brazil
•View in original language
(Português)
20 min(s)
1 servings
Livia Fernandes
@liviafulle- Ingredients
- Recipe
- Eggs4 unit(s)
- Organic Demerara Sugar1 cup
- Coconut oil1/4 cup
- Sifted Cocoa Powder1/4 cup
- Almond flour1 cup
- Oat flakes1 cup
- Hot water1 cup
- Baking powder1 tablespoon
- Sour cream in a box1 unit(s)
- Chocolate 70%200 g
- In a bowl beat the eggs, the sugar demerara with a fouet or fork.
- Add the coconut oil, sifted cocoa and almond flour and mix well.
- Gradually add the hot water and oatmeal and mix well.
- Finally add the baking powder and mix gently.
- Preheat the oven to 180 degrees and grease a mold with a hole in the middle with a little butter and cocoa powder.
- Bake for 30 to 40 minutes or until a toothpick comes out clean.
- Wait for it to cool and unmold
- Make the topping by melting the chocolate in the microwave every 30 seconds or in a bain-marie.
- When the chocolate is well melted, add the whey-free cream and mix well until smooth.
- Cover the cake and decorate with pieces of 70% chopped chocolate
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