This is the name of the dish we have chosen for you; Gluten Free Chocolate Cake Shot.
125 g soft butter (possibly lactose-free)
100 g sugar
1 p. Vanilla sugar
1 pinch of salt
1 tbsp cocoa
125 g gluten-free flour
1/2 packet of baking powder
50 ml milk (lactose-free if necessary)
100 g chocolate sprinkles
Gluten Free Chocolate Cake Shot
Butter Mix the sugar, salt and vanilla sugar until fluffy. Gradually add the eggs and make a thick creamy foam. Add all remaining ingredients to the mass and stir well. Pour the dough into preserving jars and bake at 180 degrees (top and bottom heat, on middle rack) for 30-35 minutes. Let cool down.
Tip: Tasty to taste fresh whipped cream!
Dairy Free – Tip: Use margarine instead of butter, herbal milk substitute instead of milk and vegan chocolate drops, or grated vegan chocolate instead of traditional chocolate sprinkles.
Fructose Arm – Tip: Use cereal sugar 1: 1 instead of sugar. A little ground vanilla instead of vanilla sugar. Replace the chocolate sprinkles with grated, fructose-poor chocolate.
We recommend for you: Real Vegan Mozzarella