Recipes > Gluten free, Desserts, Breakfast

Creamy chocolate cake

Soups & creams
Picture from Emanuela Gornati


  1. To start the preparation of the cake, grind all the ingredients in the mixer until you get a compact dough.
  2. Cover a tray with the removable ring, with baking paper.
  3. Pour the dough into the tray and, with your hands or a slightly wet spoon, distribute it throughout the base in a homogeneous way, pressing with your fingers.
  4. Bake at 170 degrees for about 8 minutes, until it gets lightly browned.
  5. Let it cool.
  6. To make the chocolate cream, pour the cocoa, agar agar, cinnamon and the sweetener in a pot.
  7. Bring to a boil stirring occasionally.
  8. Add the coconut cream and stir.
  9. Dilute the cornflour with a little water until dissolved and incorporated into the cream.
  10. Continue stirring and cook it over lolw heat for about 5 more minutes, until you notice that it thickens.
  11. Pour the cream into the pie and let it cool outdoors on a flat surface.
  12. Once it has solidified, you can store it in the fridge until serving time (it will last a week).



"Decorate the cake as you want, for example, with nibs of cocoa, coconut, molten chocolate and / or strawberries. Ingredients for a mold of 22 cm. Preparation time: 30 minutes, plus 2 hours to cool."

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