l Switch language for recipe in French l
No gluten creamy chocolate cake
For 6 creamy chocolate cake
Preparation time : 10 min, Cooking time: 9 min
[ingredients title=”Ingredients”]
- 150 g dark chocolate
- 75 g butter or 45 g coconut oil
- 50g sugar
- 3 eggs
- 40 g rice flour or 40g gluten-free flour or 40g maizena
[/ingredients]
PREPARATION
- Preheat oven to 180 °C
- Melt the chocolate with butter or coconut oil.
- Beat eggs with sugar.
- Add the flour then the melted chocolate and whisk until you obtain a homogeneous paste.
- Pour in 6 muffin cups each covered with a piece of parchment paper letting out a tab of paper to facilitate demolding.
- Add a square of chocolate in the center of each cake.
- Bake for 9 minutes at 180 ° C. Be careful to follow the baking to prevent cakes from overcooking, 1 extra minute can do anything switch! The cooking time may also vary depending on your oven. I advise you to stay in front of your oven to monitor your first bake. The top of the cakes must be cooked outside and looked less and less cooked inwards. The trick is to leave the square of chocolate visible, when it is completely melted cakes are ready but be careful sometimes it tooks only a few seconds!
- Take the cakes out of the oven and let them rest for a few minutes before unmolding.
- Unmold and eat still hot!
You can keep your choclate cake in the fridge and enjoy them cold, they will then look like brownies. You can heat them in the microwave or quickly in the oven.
You can also prepare your dough in advance and cook your cakes at the last moment when you are ready to eat them.
No gluten creamy chocolate cake
For 6 creamy chocolate cake Preparation time : 10 min, Cooking time: 9 min
Ingrédients
- 150 g dark chocolate
- 75 g butter or 45 g coconut oil
- 50 g sugar
- 3 eggs
- 40 g rice flour gluten-free flour, maizena
Instructions
-
Preheat oven to 180 °C
-
Melt the chocolate with butter or coconut oil.
-
Beat eggs with sugar.
-
Add the flour then the melted chocolate and whisk until you obtain a homogeneous paste.
-
Pour in 6 muffin cups each covered with a piece of parchment paper letting out a tab of paper to facilitate demolding.
-
Add a square of chocolate in the center of each cake.
-
Bake for 9 minutes at 180 ° C. Be careful to follow the baking to prevent cakes from overcooking, 1 extra minute can do anything switch! The cooking time may also vary depending on your oven. I advise you to stay in front of your oven to monitor your first bake. The top of the cakes must be cooked outside and looked less and less cooked inwards. The trick is to leave the square of chocolate visible, when it is completely melted cakes are ready but be careful sometimes it tooks only a few seconds!
-
Take the cakes out of the oven and let them rest for a few minutes before unmolding.
-
Unmold and eat still hot!
Notes
You can keep your choclate cake in the fridge and enjoy them cold, they will then look like brownies. You can heat them in the microwave or quickly in the oven. You can also prepare your dough in advance and cook your cakes at the last moment when you are ready to eat them.
bonjour, merci pour vos supers recettes. j’ai une petite question concernant la farine de riz et maizena pour les muffins au chocolat. vous voulez dire 40g de farine de riz ou maizena ou 40g de farine de riz et 40g de maizena ？merci
Merci Angelina pour ces gentils mots! En effet ça ne paraît pas très clair. Il s’agit bien de 40g de farine de riz ou 40g de maïzena. Je vais préciser cela dans la recette. Très bon dimanche à vous!
Hello, Eva,
Thank you for the wonderful recipes. I would like to ask – is it possible to substitute the rice flour with normal white cake flour or almond powder?
Thank you in advance!
Hi Dan,
Thank you so much for your feedback! Yes of course you can use a traditional white cake flour, no problem.
For the almond powder I’ve never tried but I am sure it will work as well 😉
Cheers!