Black Forest Cake 0% gluten

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Ingredients
4 gems

1 cup of canola oil

2 ½ cups sugar

1 pinch of salt

4 cups (tea) powder for cream of rice (400 g)

2 cups of chocolate powder

1 cup warm milk

1 teaspoon of emulsifier

1 tablespoon baking powder

4 egg whites

Cherry syrup to maraschino or guarana to moisten

Filling & Coating

1 liter of fresh cream whipped cream (2 bottles)

300 g cherries to the chopped maraschino (reserve some whole to decorate)

Bittersweet chocolate shavings

Method of preparation
Pasta

In the mixer, beat the egg yolks with oil, sugar and salt until creamy.

Slowly add the rice cream and chocolate, alternating with the milk, and beat until well blended.

Without knocking, incorporate the emulsifier, baking powder and snow white lightly and pour into a round pan (25 cm in diameter), greased and lined with greased paper.

Take the preheated medium oven (180ºC) for about 30 minutes or until firm (test the toothpick). Let cool to unmold.

Cut the cake into 2 layers and moisten with cherry or guarana syrup. Stuff it with the chantilly mixed with the cherry and cover with the rest of the whipped cream. Garnish with chocolate chips and cherries and refrigerate until ready to serve