Gluten Free Chocolate Cake With Bean Azuki

Gluten Free Chocolate Cake With Bean Azuki

Chocolate Cake Gluten, No -Retificado milk

ingredients:
1 cup (tea) of red beans cooked drained
1 cup (tea) of coconut flour
1 cup rice flour or wheat flour buckwheat or buckwheat
½ cup (tea) sugar
½ cup (tea) of water
½ cup (tea) coconut oil or coconut milk
100 g. chocolate in bar semisweet 70%
4 eggs clear snow
1 tablespoon (soup) of chemical baking powder

Note:

The beans should be soaked for 12 or 24 hours, if you keep heat inside the refrigerator.
Expect the beans stay at room temperature, cook for 40 'minutes in the pressure cooker.
If you find buckwheat flour.
Beat the wheat in a blender then strain for the flour.
If you do not find the beans can exchange for Rio
How to prepare the cake:

Whisk the egg yolks with the sugar, add the flour mixed with water the baking powder, mix well, then the coconut oil or coconut milk and the melted chocolate.
Finally add the egg whites, gradually and slowly, until a homogeneous mass.
Greased and over with parchment paper greased and dusted with rice flour.
* The parchment paper is placed at the bottom of greased and form over the cake batter.
The above process is used to facilitate the time to remove the cake from the form.

Oven 170 ° C to blush.

To see if the cake is baked, test with toothpick.
Stick the toothpick to the bottom of the form if you leave wet is not yet baked, leave the cake in the oven a few minutes.
If dry out, is roasted.