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A delicious gluten-free and egg-free cake, perfect for those with intolerance problems or celiac disease.
Melt the chocolate with the butter in a small saucepan over the heat or use the microwave.
Mix the melted chocolate with the butter to obtain a cream and set aside.
Sift the chickpea flour with the bicarbonate of soda, salt and ginger.
Add the sugar and milk and mix to combine all the ingredients.
Add the warm melted chocolate to the batter and mix well.
Transfer the mixture to a 20 cm diameter cake pan previously buttered and floured.
Bake in a preheated oven at 180°C for 40-45 minutes.
A tasty variation is to replace the chickpea flour with chestnut flour.
If you try it, leave a comment, I always really like hearing your opinions!
In the refrigerator
The texture of this cake is compact but also soft, worth trying!
Italia, Puglia
| Energy (kcal) | 277.79 |
| Carbohydrates (g) | 40.09 |
| of which sugars (g) | 21.06 |
| Fat (g) | 8.19 |
| of which saturates (g) | 4.07 |
| Protein (g) | 10.29 |
| Fibre (g) | 6.05 |
| Salt (g) | 0.15 |
