TOP CAKE GLUTEN FREE |
1000g |
seed oil |
500g |
eggs |
500g |
DARK CHOCOLATE CHUNKS |
400g |
GLUTEN FREE CAKE BATTER
Ingredients
Preparation
Mix all the ingredients, except for PEPITE FONDENTI, in a planetary mixer with the paddle attachment at medium-low speed for 5 minutes.
At the end, combine DARK CHOCOLATE CHUNKS to the batter.
Final composition
To make muffins, fill the muffin cups 2/3 full with the batter.
To make plum cake, cast 350g of batter into a loaf tin (base: 5.5x15.5cm, height: 6cm).
Bake the muffins at 180-190°C for 20-25 minutes. Bake the plum cake at 180-190°C for about 30-40 minutes, depending on the size of the loaf tin you used.
