To learn how to make it, just watch the video above, where I give you all the tips with great care ❤️ If you liked it, leave a like, comment below what you thought, subscribe to the channel if you aren't already, and turn on the notification bell to continue receiving tips and recipes here on the channel... KISSES AND SEE YOU IN THE NEXT VIDEO!!!
Look at this cake, guys, gluten-free, lactose-free, and on top of that, it's delicious.
Easy recipe for a blender that even you, who has no intolerance to wheat or lactose,
need to try too.
So, let's go to the video!
Come on, guys, this is my recipe, it has rice flour.
Since I couldn't find rice flour in the markets around here, I'm going to make my own rice flour.
And it's very simple, we're going to beat in the blender, that rice that we make for lunch, for dinner, it's normal.
I'm using white rice here.
And a tip, okay? It can't be wet, you can't wash it.
The way it comes from the packaging, you're going to put it in the blender to grind.
About three or four minutes beating, you open here, and then you give this little stir here, just to make sure that all the grains will be beaten.
Now it's beating until you see that the flour is really thin.
Ready, guys, beat well. The more you beat, the thinner your flour is, the better for us to make the recipe.
Hey guys, look how my flour got really thin, okay?
The last process here now is for us to pass it to the sieve to make it very thin, and then we discard some flour that gets thicker.
Then I'll sift it little by little because my sieve is small.
This thicker part here, I'm going to discard it, because I want it to be very thin.
Ready, and look at the result of our rice flour.
Very thin, see?
Now let's start the cake recipe. If you buy the rice flour ready, you start the video from now on.
Come on, guys, I didn't even wash the blender.
I'm going to put six eggs here.
And yes, guys, I know you're going to complain, you're going to say it's a lot of eggs.
But this cake is a gluten-free cake.
Rice flour is heavier than wheat flour, so we have to compensate in some way.
The egg will bring more lightness to our dough, okay?
Here I have 300 ml of water, which is a lactose-free cake, right?
You can also replace it with vegetable milk.
And if you don't have lactose problems, you can use regular milk.
Half a cup of oil.
And then I put the liquids to make it easier, right?
A cup of sugar. You can use brown sugar, demerara.
Here I'm using refined, normal.
And then together I already put almost a cup of chocolate powder.
There's a little finger missing from my cup.
This chocolate I'm using is 70%.
You can also use 100% cocoa if you want.
And then, guys, let's beat here for about two minutes to get a very homogeneous mixture.
I'm coming with the rice flour.
Here I'm using all the rice flour that was beaten, okay, guys?
It was 270 grams, that is, a cup and a half, right?
If you buy the rice flour, it's ready.
To give more lightness here, right?
To help the rice flour, I add three tablespoons of cornstarch.
And then you can also replace it with sweet powder, which will do the same role.
I also put a teaspoon of vanilla essence here, which is optional.
And that pinch of salt.
Now let's beat here for another two minutes.
The good thing about gluten-free recipes is that we can beat a lot,
because when we put the wheat, we can't beat it too much.
But since it's rice flour and cornstarch, there's no problem.
You can beat it well to make the mixture very smooth.
Now here is to finish with the yeast.
I'm going to use a lid, right?
Which is a tablespoon.
Oops!
Then a leveled lid.
Since it's a chocolate cake, I like to use baking soda.
Here I have a very shallow teaspoon.
And then this baking soda helps the cake to grow,
make it fluffier and also helps to enhance the color of the chocolate.
If you don't have baking soda, no problem.
Use yeast instead of baking soda.
And then we're going to beat now just to mix the yeast.
Ready, guys.
Five seconds is fine.
If you need to, finish stirring with a spatula.
And then, guys, the dough of this cake, it gets very soft, very liquid, see?
Now here we are going to prepare our pan.
This pan of mine here, it has 22 in diameter.
Here at the bottom it has 17 and has 9 in height.
I'm going to grease it here with oil.
I'm using conventional cooking oil, okay?
I'm going to sprinkle a lot because I'm not going to flour this pan.
As it has this prettier finish, I don't want it to get dirty with flour later.
And then, guys, this pan here, I paid 30 and a few reais at the mall.
If you want to find it beautiful, I can leave the link here in the description for you.
And then, guys, it's baking at 180 degrees until you stick a knife in and it comes out clean.
If your oven has a temperature of 170 degrees, it's even better.
Because as this cake is a tall cake, the lower the temperature, the better it bakes without burning the bottom.
And look what a beautiful cake, guys.
It got huge, super tall.
If you think it's too much cake, you can do half of the recipe.
Here, guys, the cake has already cooled down, okay?
It's still hot, but I can hold it in the pan.
So let's unmold.
I'm going to pass the knife here only in the middle.
I will try not to pass it here on the side so as not to leave the ugly finish.
Since this shape is a decorated shape.
Let me show you how cute it is.
Did you hear the noise there, guys?
Even you who have no tolerance need to make this cake to try it.
Look at the charm that came out of the cake.
Now let's leave it here aside so we can make the syrup.
The coverage is very simple, but for you who are going to make a cake without lactose,
you need to be careful when buying the chocolate.
Usually chocolates above 70% do not have lactose.
So you take a look at the ingredients back there to make sure your chocolate won't have lactose.
If you don't have a problem with that, you can buy any chocolate.
And here I am using two bars of bitter chocolate.
Now here we are going to put a glass of 200 ml of coconut milk.
And it will take this mixture here in the microwave for 30, 30 seconds until it melts.
If you don't have a microwave, no problem.
Make this mixture here in the pan, on the fire very low, and stir until it melts.
And of course, if you don't want to use coconut milk, you can use the milk cream instead.
But then your ganache will have lactose.
And then, guys, it's good for you to choose a quality coconut milk, you know?
There are some brands that are very liquid.
If the brand you choose is very liquid, you put a little less than 200 ml.
Put 150 ml and see the point, okay?
So you don't mess up your ganache.
What a delight, guys!
The dough was super moist.
Wonderful!
No one says it's without wheat, guys.
And much less without lactose.
What a delight!
If you have some kind of gluten intolerance, the milk,
make this recipe that I'm sure will be a success.
If you don't have intolerance either, it's super worth trying.
If you liked it, leave the like.
Share this recipe with someone who is intolerant to some of these things.
Kisses and see you in the next video!
I'm going to finish eating my cake, because it's delicious.
And it gets fluffy.
My whole cake, huh?
Very good!
