bez glutena biskvit čokolada jednostavno jeftini deserti jeftini recepti

What’s for dessert ?: Crazy chocolate cake

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Once in Rijeka it rained for a whole month. That’s about the description of this November. It rains every day, gloomy, boring, and when it rains you can’t go outside. Fun should be found in the house. It often happens that the supply of groceries in such a period fails, because who will go out in the rain, carry bags and balance with an umbrella. So I found the perfect one recipe – you already have everything you need at home, you will dirty only one dish (the one in which it is baked) and spend a few minutes to make it, and after that you can tuck yourself under the blanket again.

1 cup = 240 ml

  • 1 1/2 cups flour (for the gluten-free version a little less than 1 1/2 cups gluten-free flour)

  • 1 cup sugar

  • 2 tablespoons cocoa

  • 1 tablespoon baking soda

  • 1 teaspoon vinegar (I used apple cider vinegar)

  • 1 teaspoon vanilla extract

  • 5 tablespoons oil

  • 1 cup lukewarm water

Put all the dry ingredients in the bowl in which you will bake the cake (you can bake in a round mold like a cake or a square one like me, measuring 29×22 cm) and mix well. Make three indentations in the mixture. Put vinegar in one, vanilla extract in the other, and oil in the third. Pour water over everything and mix well with a fork to even the mixture. Bake in an oven preheated to 180 ° C for about 15 minutes (depending on the size of the mold you choose), check with a toothpick if the biscuit is baked. Allow the baked biscuit to cool on the rack.

You can serve the cooled biscuit with vanilla ice cream, whipped cream and fruit, use it as a base for a cake or cake (I think it would go great as a base for a munchmallow cake and I’ll try it) or as I make ganache according to the following recipe:

Heat the sweet cream to boiling and pour over a piece of chocolate. Let stand for a minute, then stir until the mixture is even. When it starts to thicken, pour over the biscuit. Serve after a few hours, when the ganache has hardened completely. I intentionally made a softer ganache, somehow it suited me better with a juicy and soft biscuit.

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