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How to work with percentages within a recipe?
How to work with percentages within a recipe? We all have our different techniques, habits and preferences when it comes to cooking or pastry. For me, I live to work and talk in percentages for my recipes. So, in mine, each weigh has a percentage of the total weight....![Gluten-free and lactose-free chocolate cake](https://richardhawkepastry.com/wp-content/uploads/2021/03/gateau-chocolat-sans-gluten-sans-lactose_richard-Hawke-pastry.jpeg)
Gluten-free and lactose-free chocolate cake
Gluten-free and lactose-free chocolate cake Today I want to share my gluten & lactose-free chocolate cake with you. It has the same consistency as a classic cake, my kids absolutely love it! Ingrédients : 104 g 26% Eggs 71g 17,7% Caster sugar 12 g 3% Invert sugar...![Vegan Chocolate Mousse](https://richardhawkepastry.com/wp-content/uploads/2021/01/Mousse-chocolat-vegan-blog-richard-hawke-1080x675.jpg)