John Myers
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Mini Chocolate Cake without Flour
The perfect mini chocolate cake without flour recipe with a picture and simple step-by-step instructions.
Topping:
- 120 g Cream cheese double cream setting
- 3 Eggs
- 30 g Rice flour
- 100 g Cream cheese double cream setting
- 15 g Powdered sugar
- 1 Banana
- Chocolate mocha beans or similar
- Preheat the oven to 165 °. Grease the cake tin approx. 22 – 24 cm in diameter. Line the bottom and the edge with baking paper. Edge slightly higher than the shape. The smaller the shape, the taller the cake will be.
- Melt the chocolate over the water bath. Separate eggs. Whip egg whites into stiff snow.
- Beat the egg yolks with powdered sugar to a creamy mass. Stir in the cream cheese. Then add the melted chocolate and stir in gently and then fold in the egg whites. When nothing can be seen, sieve the rice flour over the mixture and fold in as well.
- Fill the dough into the mold and bake on the middle rack at 165 °. Then switch the temperature down to 155 ° and bake for another 20 minutes. Then switch off the oven and let the cake cool down there for another 15 minutes with the door closed. Take out, let cool on wire rack.
Topping:
- Mix the cream cheese with powdered sugar until creamy. Cut the banana into oblique slices. Spread the cream cheese on the cooled cake, lay out the banana slices like flowers. Garnish everything with the chocolate beans or similar and put any remaining cream cheese on top.
- It takes a little more than 1 hour to prepare, so the cake can be made quickly for a short-term, hip visit. If you don’t have rice flour, you can also use some corn starch for better binding.
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