Chocolate Cake XVIII

Ingredients for 1 servings:

• 100 g buckwheat, ground
• 150 g brown rice, ground
• 60 g sugar
• 1 pinch of salt
• 60 g margarine, Deli Reform-
• 100 g water
• 200 g peanuts, blanched
• 40 g ginger, finely chopped
• 1 kg low-fat curd cheese
• 200 g sweet cream
• 250 g sugar
• 1 pinch of salt
• 200 g chocolate, bitter 85%
• 150 g brown rice, ground
• 50 g cherry brandy, 40%

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

gluten-free, egg-free

26 cm ring pan with baking paper. For the base, combine all ingredients in a food processor. Pour into a 26 cm ring pan lined with baking paper. Smooth the batter with the back of a wet tablespoon. Refrigerate the pan, but this is optional. For the filling: Roast the peanuts in a dry pan and grind them (almond mill). Place in a tall bowl and blend with an electric hand blender until smooth. Add to the quark and sweet cream in an electric food processor. Turn on the mixer. Add the sugar and salt, 200 g of chocolate, ground in an almond mill, 150 g of ground brown rice, and mix well. Finally, mix in the cherry brandy. Pour this mixture onto the base, shake until smooth, and place in a cold oven at 150°C (convection oven) for about 80 minutes. Cool before slicing. My own recipe.