Brownie cake
Sunday 3 rd March 2013
For my youngest daughter’s birthday I prepared her favorite cake: the brownie. I adapted the recipe to be gluten-free, dairy-free and egg-free.I covered it with icing sugar and to make words I just melted some chocolate and wrote them with a device for baking decorations
gluten-free, dairy-free, eggs-free, baking powder free
Ingredients (for 8 persons):
225 gr, dark chocolate
125 gr. margarine Vitakell or coconut butter
200 gr. caster sugar
150 gr almond powder
75 gr grinded walnuts
Icing: look at the recipe here
Words: melted dark chocolate with some water
Instructions
Preheat the oven to 170ºCMelt chocolate with butter at very low temperature. Mix with sugar and let it cool down a little bit.
Beat eggs and add to the batter. Add also almonds and walnuts.
Grease a medium cake mold and pour the batter into.
Bake for 40 minutes at 170ºC.
Comments:
If eggs are tolerated is even better to add 3 eggs to the ingredients, the cake will be moister and fluffier.
I’ve used “Frosting Deco Pen” de Kuhn Rikon for decoration
You can bake muffins as well with this brownie recipe.

If eggs are tolerated is even better to add 3 eggs to the ingredients, the cake will be moister and fluffier.
I’ve used “Frosting Deco Pen” de Kuhn Rikon for decoration
You can bake muffins as well with this brownie recipe.

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