This gluten-free chocolate cake is ideal for coeliacs. In this recipe special flour is used for them so that they can also eat it.
Learn more about María Fernanda Hernandez
Ingredients10 portions
Preparation
Preheat the oven to 180ºC.
In a blender put the sugar, the eggs and the nesquik. Shake.
Add the margarine in cubes, the yeast, yoghurt, flour and salt.
When everything is well incorporated and well worked the dough, put in a previously greased mold.
Bake for about 25 minutes or until when you lightly crush the bread comes back.
Allow to cool and sprinkle with icing sugar.
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