Gluten-Free Chocolate Magic Custard Cake
An amazing three layered chocolate cake that is gluten-free. This cake really makes the magic!
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 8 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Units
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- 4 oz (110g) butter
- 4 eggs, separated
- A pinch of salt
- 1 teaspoon vanilla extract
- 1 and 1/4 cup granulated sugar
- 2/3 cup rice flour
- 1/3 cup unsweetened cocoa powder
- 2 cups milk, lukewarm
- Strawberries for garnish
Instructions
- Preheat the oven to 325F. Grease a 8 x 8 inches baking dish and line it with parchment paper.
- Melt the butter and put it aside. Let it cool a bit.
- Whip the egg whites with salt to stiff peaks. Set aside.
- In a separate bowl, beat the egg yolks with sugar and vanilla extract. Add in melted butter and beat until creamy, about 1-2 minutes.
- Combine rice flour and cocoa powder in another bowl and sift it into the batter. Mix with a spatula until combined well. Gradually add in the milk and mix well.
- Fold in the egg whites in 3 or 4 parts stirring gently until no big chunks left. Don’t overmix.
- Pour the batter into the baking dish and bake for 60 minutes.
- Let it cool down and chill at least for an hour before slicing.
- Top with strawberries when serving.
Nutrition
- Serving Size:
- Calories: 343
- Sugar: 35.5 g
- Sodium: 354.7 mg
- Fat: 14.6 g
- Carbohydrates: 48.6 g
- Protein: 6.9 g
- Cholesterol: 124.7 mg