Ingredients: Powdered dough: corn starch, cocoa, rice starch, inulin, raising agents: sodium carbonate, diphosphate; potato starch, aroma. Chocolate drop (10%): sugar, cocoa mass, cocoa butter, low-fat cocoa, emulsifiers: soy lecithin; vanilla flavor.
270 g mix + 30 g chocolate drop
Specifically formulated for people intolerant to gluten
Nutritional value per 100 g of product:
Energy value in 100 g of product: 1559 kJ /368 kcal
Fat: 4,0 g
of which saturates: 2,5 g
Carbohydrate: 80 g
of which sugar: 4,3 g
Fiber: 1,1 g
Protein: 2,5 g
Salt: 0,65 g
110 g of sugar
180 ml of oil or 170 g of dissolved butter
50 ml of water
1. Place all the ingredients in a bowl and mix with the mixer at the highest speed for about 2 minutes until smooth, then pour in chocolate drops and mix with a spoon.
2. Put the mass into the 25 x 11 cm mold array with baking paper and level the surface.
3. Place the mold in the oven heated to 170 ° C, bake (without hot air) for about 55 minutes, then remove from the mold and cool. Keep under cover.
Alternatively, with drops, you can sprinkle the cake when poured into the mold.
Net weight: 300 g
Expiry date: 12 months