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Gluten Free Chocolate Beetroot Amaranth Cake
Pls tell the substitute for eggs. Can we use flak seeds in place of eggs
is the ganache made ok amul cream n morde dark gluten free?
Take water in a small sauce pan and cook beetroot in boiling water for 30 minutes or until tender.
Reserve 2 tbsp. of cooking liquid and drain rest. Pulse beetroot along with cooking liquid until smooth. Now you will get 1 cup of beetroot puree.
Preheat your oven at 160C. Take a 6 inch spring form cake pan, grease and line the bottom and sides with parchment paper.
Using double boiler method melt chocolate and butter until smooth. In a bowl whisk egg, vanilla, sugar and amaranth flour until well combined.
Fold in chocolate mixture and beetroot puree. Pour this into pre-arranged baking pan and cover with a foil.
Bake it for 90 minutes or until edges are cooked and centre is slightly wobble. Remove the foil to release steam. Leave this cake in fridge for 3 hours or overnight.
To make chocolate ganache, take a saucepan and heat cream for a couple of minutes, preventing it from boiling. Add in chopped chocolate into the heated cream and leave it to rest for 10 minutes.
Thoroughly using a spoon mix the cream and melted chocolate. Spread this chocolate ganache over cooled cake and dust with flour.
SERVING: 10
Pls tell the substitute for eggs. Can we use flak seeds in place of eggs
is the ganache made ok amul cream n morde dark gluten free?
Hello Himanshu, your recipes are lovely and your pictures are lovelier! I always admire your shots- so perfect and appealing.
The chocolate ganache looks beautiful! How could you ensure that perfect consistency
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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71, Sonali Park,
Kolkata, West Bengal - 700084
Same as Shipping Address
John Doe
1713 Peaceful Lane, Cleveland
Ohio
44115
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Item(s) Subtotal: ₹689.00
Shipping: ₹0.00
Total: ₹689.00
Grand Total: ₹689.00
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