Gluten-Free and Lactose-Free Cocoa and Cream Slices

Preparation

1. STEP 1 OF 10

   Preheat the oven to 180°C, meanwhile separate the egg whites from the yolks.

2. STEP 2 OF 10

   In a bowl with an electric mixer, beat the egg whites until almost stiff, then add the sugar and continue beating until you get a smooth and firm mixture, then set aside.

3. STEP 3 OF 10

   In another bowl, put the cake mix, starch, and unsweetened cocoa and mix them well together.

4. STEP 4 OF 10

   Add the yolks and mix lightly.

5. STEP 5 OF 10

   Also add the egg white and sugar mixture and stir until everything is well incorporated.

6. STEP 6 OF 10

   Line a square mold with parchment paper (I use Benedetta's smart mold) but a lined baking tray is also fine.

7. STEP 7 OF 10

   Pour the mixture into the mold and make sure to level it very well, trying to create fairly straight edges.

8. STEP 8 OF 10

   Bake at 180°C for about 10/15 minutes or until you see that the surface is all a crust of bubbles.

9. STEP 9 OF 10

   Remove from the oven, flip it over, and immediately remove the parchment paper.

10. STEP 10 OF 10

    You can also turn them into ice creams by making sure to put them in an airtight container or wrapping them with aluminum foil or parchment paper.

Suggestions

• Electric mixer

• Square mold

• Piping bag

General Information

Analysis

Macronutrients (100 gr)