Lactose-free gluten-free crazy nigga

The recipe for lactose-free gluten-free crazy nega is typical of southern Brazil and was very present in my childhood. being my southern family, my grandmother always baked this cake at home, however after discovering celiac disease, I didn't eat this delight for years.

So I decided to test grandma's recipe and replace the original ingredients with those without gluten and it worked really well!

Ingredients

• 3 eggs
• 2 cups of powdered chocolate (I used chocolate 3 hearts)
• 2 sugar cups
• 1 cup oil
• 3 cups of gluten-free flour mix (I used the mix of Beladri)
• 100ml of warm water (if you need more, can put more 15/20 ml because the dough gets heavy)
• 1 tablespoon of baking powder

Method of preparation

1. Separate yolks from egg whites. beat egg whites. Leave it separate for later use..
2. In another bowl, beat the mixer at medium speed, the yolks and the sugar. Add the oil and powdered chocolate milk. Add water little by little as you feel the dough getting heavy.
3. Add gluten-free flour little by little and add more water (until the 100ml runs out) to help beat.
4. now off the mixer, add to this beat mixture, the egg whites, gently until it is very smooth.
5. Finally add the yeast, stirring gently too.
6. Put to bake in a greased mold by 30/40 minutes (do the toothpick test)

For coverage

• 2 tablespoons of margarine or lactose-free butter (I used margarine from force)
• 3 tablespoons of powdered chocolate milk
• 6 tablespoons of vegetable milk (I used the homemade oat milk)

These measurements are of 1 recipe. To make this video I doubled this recipe because I thought it would be too little coverage. Therefore, sand want to leave it in brigadeiro point, will have to triple or quadruple this recipe.

Method of preparation

1. Put all ingredients in a skillet and turn on low heat.
2. Keep stirring so as not to stick and as it turns into a homogeneous mixture, can increase the fire a little.
3. when it starts to boil, disconnect.

I prefer the most liquid coverage, but if you want to do brigadier stitch, you will have to leave it on the fire longer and stir well until it thickens and comes off the pan.

Recipe details for lactose-free gluten-free crazy nega

• The mass of this recipe will be heavy, is that so

• after roasting, you will notice that on top of the cake it forms a cone

• Make holes so that the syrup enters the cake

• The edges grow longer than the middle part, this is normal. The edges are crispier and the middle part juicier
• My mixer suffered a bit to beat this dough, if you have a bread mixer, it will be perfect. And don't forget to add water as it will help to beat the heavy dough.

See the lactose-free gluten-free chocolate cake video below for more details