Tips and tricks on the gluten-free chocolate fondant with the magimix

16 tips and tricks about the magimix recipe

• Use softened butter at room temperature for better incorporation into the batter.
  
• Use eggs at room temperature for better emulsion with the other ingredients.
  
• Add a pinch of salt to the batter to enhance the flavor of the chocolate.
  
• Add a teaspoon of vanilla extract to delicately perfume your cake.
  
• If you prefer a less sweet cake, reduce the amount of sugar in the recipe.
  
• You can add a tablespoon of strong coffee to intensify the chocolate flavor.
  
• If you like crunchy textures, add gluten-free chocolate chips to the batter.
  
• For a lighter version, you can substitute some of the butter with unsweetened applesauce.
  
• To achieve a lighter texture, beat the egg whites until stiff peaks form and gently fold them into the batter.
  
• If you want to add a fruity touch, you can incorporate fresh raspberries or pieces of pears into the batter.
  
• If you don't have individual molds, you can use a round cake pan and adjust the baking time accordingly.
  
• To facilitate unmolding, generously butter and flour the molds or use non-stick silicone molds.
  
• Let the cakes cool slightly in the molds before unmolding to prevent them from breaking.
  
• If you prepare the cakes in advance, store them in an airtight container at room temperature for 2 to 3 days.
  
• For an elegant presentation, dust the cakes with powdered sugar before serving.
  
• Serve the cakes warm with a scoop of vanilla ice cream or gluten-free chocolate sauce for an even more indulgent dessert.