Time: 30 Minuti
Difficulty: Facile

Ingredients
150 g of dark chocolate 74% gluten free
150 g of butter
2 eggs
2 egg yolks
100 g of caster sugar
80 g of gluten-free rice flour
1 jar Cremino with berries of the forest Gluten-free pasta of Venice
Glazed powdered sugar
Strawberries for decoration

Procedure

Put the dark chocolate gluten-free cut coarsely to melt in a saucepan in a bain-marie, then add the butter cut into small pieces and mix well everything.
Meanwhile place the eggs in a large bowl , the sugar and beat with the whisk of an electric mixer, until the mixture becomes clear, swollen and thick;add the gluten-free rice flour and continue until completely absorbed.
Remove from the heat the mixture of chocolate and butter and, always beating, add it to the egg mixture. At this point, butter and cover with flour gluten-free rice a hinged mold with a diameter of 22 cm, preheat the oven to 180 ° C and when it has reached the temperature, put the pan in the oven and cook for about 18/20 minutes. cake remove from the oven and leave to rest for half an hour before you can cut it.
Open the cremino with the berries without gluten "Pasta di Venezia", ​​with a whisk you work the cremino until it is soft.>Slice the cake into wedges,sprinkle the slices with icing sugar without gluten and serve in individual dishes accompanying the cake with a spoonful of cremino to the berries of "Pasta di Venezia" and with a strawberry cut in half.