Cake-chocolate pudding

This cake is a modification of the recipe Marisa, easy gluten-free cuisine. For the base I modified a recipe for morsels sky, changing normal flour with rice. I found it very easy to make. The base can be done in the microwave and is a part of chocolate pudding which curdles in the fridge. The result is very good and has nothing to envy to similar recipes. And most importantly, it is healthy and is done in a moment. I already have done a few times and is always a hit. In addition, chocolate pudding recipe can also be made in individual ramekins, and is perfect. Yes, it is with an intense chocolate taste. If you want a little softer, it can be done with a tablet less chocolate and also looks good. I hope you like it.

Ingredients:

1 can of 400 ml of coconut milk

2 tablets of chocolate 70% 100 g each (or 1 if you want a milder flavor)

1 envelope Royal pudding (no sugar added)

100 ml vegetable milk (I used soy)

2 tablespoons brown sugar

For the cake

60 g of brown rice flour

60g brown sugar

2 eggs

Preparation :

Mix in a bowl all the ingredients of the cake, place the mixture in a mold microwaveable the same size that we will use later to the cake, covered with kitchen paper. Cook at full power 1.5 minutes and let stand 1 minute without opening the oven. Unmold when cool and place in the bottom of the mold that we will use.

Melt the chopped chocolate in coconut milk over low heat, stirring continuously. Once fully dissolved, when it is about to boil, dissolve the contents of one pudding in 100 ml vegetable milk, and add to the chocolate mixture. Continue stirring well to a boil and immediately remove from heat. Pour the mixture over the cake and place in the refrigerator once warm, leave to set. It will be ready the next day.