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Ethiopian

Gluten free Public
Course: Dessert
Preparation time: 40 minutes
Cooking time: 20 minutes
Rest time: 60 minutes
Energy: 479 kcal / serving

Instructions

  • 1.   Gently melt the 50g of chocolate in a small saucepan.
  • 2.   Meanwhile, beat the whole eggs.
  • 3.   Gradually add the sugar, then the sifted baking powder with the flour.
  • 4.   Then incorporate the melted chocolate into this mixture.
  • 5.   Grease a 9x5-inch loaf pan and pour in the batter.
  • 6.   Place it in the oven at medium heat.
  • 7.   Check the doneness by inserting a knife blade into the center of the cake, which should come out clean; otherwise, wait a few minutes.
  • 8.   Unmold it onto a wire rack.
  • 9.   Cut the cake in half and cover it with the pineapple that has been macerated in rum; cover this layer of pineapple with whipped cream.
  • 10.   Reassemble the cake, glaze it with previously melted fondant chocolate.
  • 11.   Decorate with some chocolate shavings.
  • 12.   Chill before serving.

Ingredients for servings

  • 4 eggs
  • 140 g of powdered sugar
  • 140 g of flour mix pastry without GLUTEN
  • ½ teaspoon of baking soda
  • 50 g of dark baking chocolate
  • 1 whipped cream
  • 1 Canned ananas in syrup (drained weight)
  • 1 glass of rum
  • 200 g of dark chocolate 85%

Rates

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    479 kcal
    24 %
  • Fat
    21,07 g
    30 %
  • of which saturated
    12,18 g
    61 %
  • Carbohydrates
    44,44 g
    17 %
  • of which sugar
    40,04 g
    44 %
  • Protein
    7,72 g
    15 %
  • Fibers
    5,53 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.