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Millot chocolate cake gluten-free

Made with Millot 74%

Steps: 1
Servings: Makes one cake in a 8 × 8 × 20cm mold.

1 Recipes steps


    185g Eggs
    60g Acacia honey
    85g Sugar
    70g Almond flour
    95g Heavy cream 36%
    60g Brown rice flour
    45g Potato starch
    6g Baking powder
    80g Melted butter
    45g MILLOT 74% chocolate

    Mix the eggs, honey and sugar without whisking.
    Sift together the rice flour, starch and COCOA POWDER, then add to the mixture along with the almond flour and baking powder.
    Next, add the cream.
    Finally add the MILLOT 74% chocolate and melted butter.
    Pour the batter into the molds lined with baking paper, then use a buttered scraper to make a cut lengthwise up the cake to aid the baking process.
    Bake at 320°F (160°C) for about an hour. Check the cake is fully baked by inserting a knife into the center.
    If it comes out clean, the cake is done.
    Place the cake on a rack and leave it to cool.


Serve your cake with custard or a scoop of ice cream to ensure a harmonious combination of flavors and mouthfeels.