Here I am again today with a new recipe, the GLUTEN-FREE AND LACTOSE-FREE CHOCOLATE PANDORO CAKE.
I know, I know… it’s already January, and it’s a bit late for Pandoro, isn’t it? But during the holidays, I made this little cake that I really liked, so it deserves a spot here!!
This year, like every year, I bought a gluten-free pandoro, but guys, I just can’t bring myself to like them. Maybe it’s because I remember the taste and texture of the real pandoro with gluten? I think so.
Here in my recipe book, I also have a recipe for real gluten-free pandoro, but there’s not always time for a leavened dough, or maybe the desire is lacking. This gluten-free chocolate Pandoro is super quick because, in the end, it’s a cake. It’s delicious and soft, so it will give you satisfaction!
Of course, a pandoro mold like this one you can find HERE is essential.
Shall we see how to prepare it?
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 4 eggs (at room temperature)
- 1 1/8 cups sugar
- 4 tbsps lactose-free butter
- 7/8 cup sweetened vegetable cream for whipping
- 1 1/2 cups gluten-free cake flour (I use Shar or Nutrifree)
- 1/3 cup gluten-free potato starch
- 1/4 cup unsweetened cocoa powder
- 1 packet gluten-free baking powder
- 1/4 cup chocolate chips
- Some as needed powdered sugar
- 1 tsp vanilla extract
- 1 tbsp wildflower honey
Steps
Prepare all the ingredients.
Start by separating the eggs, beat the egg whites to stiff peaks gradually adding half of the sugar.
Set aside.
In another bowl, beat the egg yolks with the remaining sugar until light and fluffy. While still beating, add the honey, vanilla, softened butter, and then the cream, continue to beat for 2/3 more minutes.
Now add the dry ingredients, combined and sifted, a pinch of salt, flour, cocoa, starch, and baking powder. Start mixing with a spatula, then use electric beaters.Now start incorporating the whipped egg whites, beginning with a couple of tablespoons as you work with the beaters to temper the denser batter. Then add the rest, mixing gently with a spatula, being careful not to deflate them.
Prepare the pandoro mold by greasing and flouring it thoroughly, pour in the batter and bake in the lower part of the oven at 347 Fahrenheit, as always preheated, for about 60 minutes.
As with any cake, do the toothpick test to check for doneness.
Once out of the oven, let it cool for 10/15 minutes, then invert the mold and remove the pandoro cake. Allow it to cool completely, preferably on a wire rack, then dust generously with powdered sugar.
👉As always, I recommend storing the cake well-sealed in a cake container or under a dome, this will keep it soft for several days!
👉If you’ve tried my recipe, let me know in the comments, but most importantly, let me know if you liked it!!
