Gluten-free mega chocolate cake with strawberries
Mega tasty gluten-free chocolate cake with strawberries and our high-quality 70% chocolate, which we added to the dough and to the filling.
Ingredients
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Dough
- 200 g Cake mix Liana
- 80 g Fine mix Liana
- 350 g of strawberries
- 250 g of butter
- 220 g powdered sugar
- 120 g Chocolate 70% Liana
- 5 eggs
- 1.5 PL Liana dark cocoa
Filling
- 300 g sour cream 16%
- 200 g Chocolate 70% Liana
Next we need
- strawberries for decoration
- fat to erase the mold
- 2 tablespoons of Liana rice flour to pour into the mold
- Melt the butter and 120 g of chocolate over steam. Beat the eggs together with the sugar until foamy and add the cooled chocolate. Gradually sprinkle Cake mix Liana, Fine mix Liana and Cocoa dark. Mix the dough lightly.
- Grease the mold and sprinkle it with rice flour. Pour the batter and spread evenly. Arrange sliced strawberries on top and bake in a preheated oven at 180°C for about 40 minutes.
- Melt 200 g of chocolate and stir in the hot sour cream. Spread on the cooled chocolate cake and decorate the top with strawberries.
A good tip:
The cake is tastier if it is taken out of the refrigerator at least an hour before serving.
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Ingredients
Add to cart
Print recipe
Share on Facebook
Dough
- 200 g Cake mix Liana
- 80 g Fine mix Liana
- 350 g of strawberries
- 250 g of butter
- 220 g powdered sugar
- 120 g Chocolate 70% Liana
- 5 eggs
- 1.5 PL Liana dark cocoa
Filling
- 300 g sour cream 16%
- 200 g Chocolate 70% Liana
Next we need
- strawberries for decoration
- fat to erase the mold
- 2 tablespoons of Liana rice flour to pour into the mold
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