4 tablespoons cocoa
4 dl sugar
3 teaspoons of vanillasugar
1 teaspoon of salt
7 dl semper glutenfree flour
3 teaspoons baking powder
4 dl milk (ricemilk / oatmilk or regular milk)
5 tablespoons neutral oil
Mix all dry ingredients, add liquids
Cook in 175 Celcius degrees for 40 minuts. 20×30 cm.
300 grams confectioners sugar
100 grams milkfree margarin (if unsalted, add 1 teaspoon salt)
1 ½ tablespoons cocoa powder
2 tablespoons of vanilla sugar
3 tablespoons coffee
Cake is great for freeze, but preferrably without the frosting.
Ingredients & Directions
Recipe from Thelittlethings.com
- 1 large jar of marshmellow fluff (213 grams / 7.5 Oz) or homemade (see recipe below)
- 2,5 cups of white chocolate chips
in a large bowl
In a medium pan over medium heat
- 3/4 cup butter
- 3/4 cup heavy cream
- 1 cup sugar
- 1 pinch salt
Bring to boil over medium heat stirring often
Once it comes to a boil, add 1 tablespoon of cherry flavoured gelatine or yello.
Stirr around and bring to a nice rollign boil. Allow to boild for a full 5 minutes.
After 5 minutes poor it into the bowl with white chocolate and marshmellow fluff.
Quickly stirr the mix until chocolate melts and the dough is a lovely fluffy mix
- Stirr inn 1/2 cup of dried cherries, chopped to small pieces.
Poor into a 8×8 or 8×10 inch baking dish, lined with aluminum foil or baking paper.
Spread it out smoothly and allow to cool in the fridge for 2-3 hours before cutting small shapes or rectangulars.
Decorate with melted chocolate and sprinkles
Store in refrigerator
Homemade Marshmallow Fluff Recipe:
Yields: makes a large quantity
Prep time: 35 min
Cook time: 10 min
3 egg whites, room temperature
2 cups light corn syrup
1/2 teaspoon salt
2 cups sifted powdered (confectioner’s) sugar
1 tablespoon pure vanilla extract
In a large bowl of an electric mixer, add egg whites, corn syrup, and salt.
Using your electric mixer on high speed, mix for approximately 5 minutes or until the mixture is thick and volume has almost doubled.
Reduce your mixer to low speed, add powdered sugar and mix until well blended. Add vanilla extract, mixing just until well blended.
Your homemade marshmallow fluff/cream is now ready to use in your recipes. Use immediately, or refrigerate in a covered container for up to 2 weeks.
Makes a large quantity.