A delicious gluten-free and egg-free cake, perfect for those with intolerance or celiac disease.
Melt the chocolate with the butter in a saucepan over the stove or use the microwave.
Mix the melted chocolate with the butter to obtain a cream and set aside.
Sift the chickpea flour with the baking soda, salt, and ginger.
Add the sugar and milk and mix to combine all the ingredients.
Add the lukewarm melted chocolate to the batter and mix well.
Transfer the mixture into a 20 cm diameter cake tin 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 love hearing your opinions!
In the refrigerator
The texture of this cake is compact yet soft, worth trying!
Italia, Puglia
| Energy (kcal) | 317.76 |
| Carbohydrates (g) | 41.61 |
| of which Sugars (g) | 22.13 |
| Fat (g) | 11.35 |
| of which Saturates (g) | 5.92 |
| Protein (g) | 11.85 |
| Fiber (g) | 6.02 |
| Sale (g) | 0.28 |
