Chocolate passion

  • Passione al cioccolato


400 g of gluten free mix for soft chocolate cake Molino Rossetto
125 g of soft butter
3 whole eggs
150 ml of milk

For the syrup:
125 ml of water
100 g of sugar
1 spoon of cocoa
enough powdered chilli


  • GLUTEN-FREE MIX FOR COCOA CAKE - 14,11 oz (400 g) -


Pour chocolate mix in a bowl, add soft butter in pieces, eggs and milk. Knead with an egg beater until the compound is smooth and homogenous. Put some butter on a mold for cakes and cook in the hot oven at 180° for about 35 minutes. Check the cooking. Prepare syrup and boil for 5 minutes water, chilli, cocoa and sugar. Pierce the cake on the pan and put the syrup. Let it cool and remove from the pan. Decorate with chocolate pieces.