18
Sponge chocolate sponge cake 🎃🍫
5
(20)
50 min
0 kcal
sitakiwi
Preparación de la receta
1
➡️ INGREDIENTS ✓ 200 grams of cooked or roasted pumpkin 🎃 ✓ 50 grams of gluten-free oat flour. ✓ 50 grams of buckwheat flour. ✓ 15-20 grams of pure cocoa depending on your preferred intensity 🍫 ✓ 4-5 dates made into paste ✓ 3 eggs 🥚 ✓ 3 tablespoons of extra virgin olive oil ✓ 2 ounces of chocolate 85%. ✓ 1 teaspoon of Ceylon cinnamon ✓ 1 sachet of yeast
2
Separate the egg whites from the yolks. Whip the egg whites until they are thick and white.
3
Mash the pumpkin and add the beaten egg yolks, the date paste and the EVOO.
4
Sift together the flours, pure cocoa, Ceylon cinnamon and baking powder. Stir Chop some chocolate and add
5
Add the egg whites to the batter and mix with a stirring motion.
6
Place in a preheated oven at 180° with heat up and down. Bake for 30 minutes without opening the oven, otherwise the cake will fall. If it comes out clean, turn off the oven and leave the cake inside for 5 more minutes.
7
Let cool to room temperature, unmold and enjoy with whatever you like best!!!😋♥️ ✔️ As a tip, sweet things are much richer from one day to the next.
Ingredientes
1 ración
1 ración
Pumpkin
200 gramos
Chicken egg
150 gramos (aprox. 3 unidades)
Medjoul date
100 gramos (aprox. 4 unidades)
Gluten-free oat flour
50 gramos
Buckwheat flour
50 gramos
Extra virgin olive oil
45 gramos (aprox. 3 cucharadas)
85% chocolate
20 gramos (aprox. 2 onzas)
Cocoa powder
20 gramos
Chemical baking powder
17 gramos (aprox. 1 sobre)
Powdered cinnamon
1 gramo (aprox. 1 cucharadita)
Ingredients
Steps
Calories
Ingredientes
1 ración
1 ración
Pumpkin
200 gramos
Chicken egg
150 gramos (aprox. 3 unidades)
Medjoul date
100 gramos (aprox. 4 unidades)
Gluten-free oat flour
50 gramos
Buckwheat flour
50 gramos
Extra virgin olive oil
45 gramos (aprox. 3 cucharadas)
85% chocolate
20 gramos (aprox. 2 onzas)
Cocoa powder
20 gramos
Chemical baking powder
17 gramos (aprox. 1 sobre)
Powdered cinnamon
1 gramo (aprox. 1 cucharadita)
1
➡️ INGREDIENTS ✓ 200 grams of cooked or roasted pumpkin 🎃 ✓ 50 grams of gluten-free oat flour. ✓ 50 grams of buckwheat flour. ✓ 15-20 grams of pure cocoa depending on your preferred intensity 🍫 ✓ 4-5 dates made into paste ✓ 3 eggs 🥚 ✓ 3 tablespoons of extra virgin olive oil ✓ 2 ounces of chocolate 85%. ✓ 1 teaspoon of Ceylon cinnamon ✓ 1 sachet of yeast
2
Separate the egg whites from the yolks. Whip the egg whites until they are thick and white.
3
Mash the pumpkin and add the beaten egg yolks, the date paste and the EVOO.
4
Sift together the flours, pure cocoa, Ceylon cinnamon and baking powder. Stir Chop some chocolate and add
5
Add the egg whites to the batter and mix with a stirring motion.
6
Place in a preheated oven at 180° with heat up and down. Bake for 30 minutes without opening the oven, otherwise the cake will fall. If it comes out clean, turn off the oven and leave the cake inside for 5 more minutes.
7
Let cool to room temperature, unmold and enjoy with whatever you like best!!!😋♥️ ✔️ As a tip, sweet things are much richer from one day to the next.
Calories
Per 100g
Calories
carbohydrates
carbohydrates
proteins
proteins
fats
fats
salt
salt
Sugars
Sugars
Saturated fats
Saturated fats
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Información nutricional
Calories
Per 100g
Calories
carbohydrates
carbohydrates
proteins
proteins
fats
fats
salt
salt
Sugars
Sugars
Saturated fats
Saturated fats
Desbloquear información nutricional
Hazte PLUS para ver la información nutricional de las recetas, y desbloquear muchas más funcionalidades PLUS.
Valoraciones
Etiquetas
Occasional use
Snack
Doughs and breads
Gluten free
Desserts
Vegetarian
Breakfast
Vegetables
Lactose free
Egg
Children's
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