Time: 1 ora e 30 minuti
Difficulty: Facile

ingredients
3 eggs
100 g butter with ointment
The rind of a grated orange
170 g rice flour impalpable Sarchio
30 g gluten-free potato starch
160 g Sarchio sugar
30 g bitter cocoa powder without gluten
200 g buckwheat drink Sarchio
16 g yeast for gluten-free desserts
Rice flour for the duster impalpable Sarchio
Because of the icing
250 g of butter
125 g very fine milk chocolate and Sarchio hazelnuts

Time:
Preparation: 8 minutes
Cuko: 10 minutes and 30 sec.
Stand by: 30 minutes
Difficulty level: Easy
Servings: 8% per serving
Mode: manual mode
Tools for the recipe
- Mixing paddle, mixing paddle
- measuring cup

Procedure

Preheat the oven to 180°C. buttered and floured with rice flour hinged 20 cm in diameter.
Place the stainless steel blade in the container. Put the eggs, the butter in the ointment, the grated orange peel, mix in vel. Six for three minutes.
Combine the flour, sugar, cocoa, drink of buckwheat, mix in vel.7 for 1 minute. With the spatula from the bottom combine the mixture.
Add the baking powder for desserts, mix in vel 7 for 30 sec. Pour the mixture into the mould.
Bake in hot oven for 30-35 minutes at 180°C.
Meanwhile, prepare the icing. Place the stainless steel blade in the container, add the butter and melt at 90°C at vel.3 for 2 minutes.
Add the previously chopped chocolate to the butter and mix at 60°C vel 4 for 4 minutes.
Remove the cake from the oven and place it in the freezer for about 15 minutes.
Take the cake back from the freezer and take it out of the mold, put it on a grill and pour it over the chocolate icing, let it rest 10 minutes before storing it on a plate with a scoop of vanilla ice cream.