This light dessert is made with water and cocoa.
The result is a soft and delicious bundtcake that everyone will appreciate. Furthermore, being dairy-free, it can also be consumed by those who are lactose intolerant. For a vegan version, however, just increase the water and remove the egg white.
113Kcal per slice (20g) Total fat: 4.90g; Cholesterol: 0mg; Sodium: 10.05mg; Total carbohydrates: 15.42g; Dietary fiber: 0.85g; Sugars: 7.89g; Protein: 1.96g
Ingrediants:
-120ml egg white; -140g wholemeal flour; -160g whole cane sugar; -50g rice flour; -30g bitter cocoa; -100g sunflower oil; -150ml of water; -1 sachet of yeast
How to make:
Beat the whites egg until stiff;
Separately, dissolve the sugar in the water and seed oil;
Add the sifted flours, cocoa and baking powder;
Mix everything and slowly add the egg whites until stiff;
Put the mixture in a previously oiled and floured bundtcake mold with cocoa;
Bake at 180 degrees for 35 minutes (always do the toothpick test);
EAT WELL - EAT HEALTHY!
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