Chocolate Cake XXIII

Ingredients for 1 servings:

• 500 g cornstarch (Mondamin)
• 1 pinch of salt
• 1 sachet of baking powder, gluten-free
• 1 bag(s) vanilla sugar, bourbon
• 50 g peanuts, blanched, roasted, almonds or hazelnuts, ground
• 220 g beet syrup
• 50 g cocoa powder
• 200 g margarine (Deli Reformmargarine lactose-free) or other
• 60 g rum 54% (optional)
• 380 g mineral water, up to 400 g, carbonated

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 hour 50 minutes

gluten-free, vegan

Place all ingredients one after the other into the bowl of a food processor, attach the dough hook, and mix thoroughly; the batter should be almost thin. Pour into a 26 cm ring pan lined with baking paper and shake until smooth. Place in a cold oven and bake at approximately 150°C for approximately 90-100 minutes (baking time is approximate; please keep an eye on the cake). The cake is also suitable as a slicing cake; in such cases, please let it rest overnight. If you plan to add filling, please reduce the amount of sugar. This is just a basic recipe; the cake is naturally very dry. If you have it, you should grind about 50 g of amaranth seeds and stir them into the batter. This not only provides nutrients, but also makes the cake a little more moist. You can add up to four eggs separately; this will make it similar to a sponge cake. Other liquids like milk, soy drinks, or all kinds of juices are also good. With or without cocoa, with chocolate, for example, up to 85% cocoa content, grated (almond mill). You can leave out the alcohol; for me, chocolate just needs a little “tastiness.” My own recipe