Gluten-free chocolate cake with walnuts
Everyone will fall for this sweet bomb :)
Ingredients
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Dough
- 150 g Cake mix Liana
- 180 g of butter
- 150 g Chocolate 70% Liana
- 100 g granulated sugar
- 80 g powdered sugar
- 20 g Liana vanillin sugar
- 1 PL Liana dark cocoa
- 150 g whole nuts
- 50 g of ground walnuts
- 6 eggs
- lemon peel
Chocolate frosting
- 150 g Chocolate 70% Liana
- 50 g of butter
- 30 g vegetable fat (for toppings)
- Melt the butter in a saucepan, add the broken chocolate and melt it by stirring. Beat the egg whites until stiff peaks form, and add granulated sugar. Beat the egg yolks with powdered and vanilla sugar. Gradually add the grated lemon peel, melted chocolate, cake mix, dark cocoa, nuts and stiff egg whites.
- Pour the batter into a greased and floured cake pan and bake at 170°C for 50-55 minutes.
- Let the cake cool in the mold and then turn it out.
- Melt the ingredients for the glaze over steam and pour over the cake.
A good tip:
The classic version of the recipe with wheat flour is prepared by substituting Cake mix Liana for 150 g of semi-coarse flour and adding 1 bag of Liana baking powder.
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Ingredients
Add to cart
Print recipe
Share on Facebook
Dough
- 150 g Cake mix Liana
- 180 g of butter
- 150 g Chocolate 70% Liana
- 100 g granulated sugar
- 80 g powdered sugar
- 20 g Liana vanillin sugar
- 1 PL Liana dark cocoa
- 150 g whole nuts
- 50 g of ground walnuts
- 6 eggs
- lemon peel
Chocolate frosting
- 150 g Chocolate 70% Liana
- 50 g of butter
- 30 g vegetable fat (for toppings)
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