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Ingredients:
Sponge cakes (3 pcs):
- 9 eggs, size “M”
- 9 tbsp sugar
- 9 tbsp it’s us rice flour
Chocolate buttercream:
- 6 eggs, size “M”
- 300 g sugar
- 3 tbsp dutch cocoa powder
- 300 g gluten free dark chocolate
- 375 g vegan butter or margarine
Preparation:
- As the first step, bake 3 3-egg-sponge-cakes.
- Mix 3 eggs with the sugar until foamy, then stir in the rice flour one spoon at a time with a spatula.
- Line the bottom of a 24 cm cake pan with parchment paper and smooth the mixture into it.
- Bake it in a preheated oven at 170 degrees for about 20 minutes.
- Let it cool on a wire rack.
- For the chocolate buttercream: with a hand mixer, mix the eggs, the sugar and the cocoa powder together. Cook the mixture over steam for 15 minutes, stirring constantly.
- Break the dark chocolate into the mixture then heat over the steam for 2-3 minutes more. Remove it from the steam and let it cool down.
- Beat the margarine until creamy, add the cocoa-cream and beat again until fluffy.
- Fill the cake sheets with the cream, coat the sides and the top as well, then decorate it as desired.
- Put it in the fridge for a few hours.
Enjoy!
