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Gluten-free donut with cocoa
ingredients
servings
12
Rice flour
150 oz
Potato starch
50 oz
Rice starch
60 oz
Eggs
4 unit
White sugar
150 oz
Butter
160 oz
Skimmed milk
120 oz
Baking powder for desserts
15 oz
Dark chocolate, without milk
100 oz
Full fat milk
50 oz
Dried hazelnuts
2 spoons
Desserts from Italy
Gluten-free donut with cocoa
Gluten-free donut with cocoa
ready in
50 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A classic dessert cake, made mostly with rice flour. Left simple it is perfect for breakfast but it is also wonderful for a special occasion with this delicious glaze
preparation
step 1
Leave the butter out of the fridge for at least an hour. Whisk soft butter and sugar with a whisk until the mixture is creamy. Then add the eggs one at a time, always mixing with a whisk and finally the milk.
step 2
Separately mix the flour, cocoa and baking powder together. Combine all these powders to the prepared mix, mix well and the dough is ready! Grease a donut cake pan well, fill with all the mixture and bake in a hot oven at 180 degrees for 35/40 min
step 3
To pierce with a toothpick, if it comes out dry the cake is cooked. Spill immediately on a plate and allow to cool without removing the mold above, so the humidity will keep the cake softer.
step 4
When it has cooled, remove the mold and allow it to cool well before icing it. Put the cake in the fridge while the glaze is prepared so it will stick better.
step 5
Cut the chocolate into small pieces and melt it in a saucepan with the milk over a very low heat or in the microwave.
step 6
Pick up the cake from the fridge, make a few toothpicks on the surface with a toothpick and slowly pour the melted chocolate. Break up the toasted hazelnuts and distribute them on top.
