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Chocolate sponge cake for celiac disease
Ricardo Veles, known as a cocoa chef, teaches us how to make a delicious chocolate cake
Ingredients
- 4 fresh eggs
- 150g cane sugar
- 110g white corn flour Masarepa GOYA
- 200g butter
- 180g GUANAJA chocolate
Preparation
Preparation
- Mix the eggs and sugar
- Add the white corn flour Masarepa GOYA and continue to mix
- Once we get a homogeneous mass, add the melted butter and melted chocolate
- Mix well and pour with the help of the pastry bag on cylindrical fondant molds lined with baking paper
To bake
- 175º for 9 minutes
- Remove from the oven and carefully peel off
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I will see you on another recipe.
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