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Post by auntieannie on Feb 12, 2022 22:15:16 GMT 2
I've attempted the 20-minutes chocolate cake, but gluten-free and egg-free... I'll report back as it's not for me but for a family member who cannot have either gluten or egg-whites.
I cannot always be bothered to separate egg yolks from the whites and freeze the whites for other recipes. So I substitute greek yoghurt and it seems to do the trick. at least it has in other recipes.
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Post by tzarine on Feb 13, 2022 1:22:29 GMT 2
annie
ive read a similar recipe
liked the 20 minutes!
tzarevich once made gluten free brownies for his teacher.
she loved them.
i def prefer conventional ones
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Post by auntieannie on Feb 13, 2022 18:14:03 GMT 2
yes, gluten does provide the elasticity and binding property of dough.
This cake is a hit because you cook it for only 12 minutes and you need less than 10 minutes to prepare the stuff beforehand. hence it is deemed to take only 20 minutes to make from start to finish. Although my oven is slow, so it took one more minute. With the normal recipe, it turns the inside into a fondant. Not sure what will have happened there. Will ask my brother.
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Post by auntieannie on Feb 14, 2022 22:05:12 GMT 2
The results are in. Amazing cake, according to my bro, who wants it often. He says it was fondant in the middle as should be. Success!
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