Froth butter and sugar, add eggs one by one, whipping at the same time. Combine dry ingredients and add to butter-sugar-egg mixture in parts, in turn with melted chocolate. Lastly, add sauerkraut and almond flour. Bake the cake in a greased and floured pan about 23 cm wide at 175 degrees for about 30 minutes. Test for ripeness by tapping. When the cake has congealed, it is ready. It doesn’t matter if the cake stays a little soft.
Gluten-Free Chocolate Surprise Cake
- À la Jouni Toivanen -
Ingredients – A Recipe for 8
1. Batter
- 200 g dark chocolate 70 %
- 200 g soft butter
- 2,5 dl sugar
- 3 eggs
- 2 dl almond flour
- 2 tsp baking soda
- ¼ tsp salt
- 200 g Rasilainen Sauerkraut
2. Topping / Filling
- 50 g dark chocolate
- 100 g condensed milk toffee (caramel sauce suits too)
- ¼ tsp fingersalt
- (jam, for example apricot)
Instructions
1. Batter
2. Topping / filling
Squeeze toffee and grate chocolate on the cake. In addition, sprinkle fingersalt and dash a little olive oil. One can also use a jam of your choice. For example apricot jam suits perfectly.
